Mastering Choux Pastry | Michelin-Starred Adam Byatt

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Choux Pastry

THE most versatile of all the pastries.

140g milk
140g water
115g butter
150g flour
4 St ewe eggs
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Bring liquid to a boil with butter. Add flour and beat in, cook out stirring constantly until the butter splits away from the flour. Mix on a kitchen aid with the paddle attachment on a low speed, whilst the mix is still hot add an egg at a time, looking for V shaped dropping consistency. Chill until cold.

Using a plain tip piping nozzle. Pipe the choux pastry 1cm wide. Press down a little with a wet finger. Bake at 190c for 12/15 minutes until golden brown and half cooked, turn the oven down to 160c and cook for a further 8/10 minutes until the base is golden brown and the choux is hollow and light. Allow to cool fully before filling.