This is the basic recipe for Choux pastry. The dough can be used for profiteroles, eclairs and croquembouches.
Ingredients for 12 Choux:
– 90g flour
– 2 eggs
– 60g butter
– 100ml water
Melt the butter in the water in a pan over medium heat. When it starts to boil, remove it from the heat. Add all the flour and stir it fast with a wooden spoon until smooth.
Return it back on the hob for a minute.
Stir it until the dough doesn’t stick to the sides.
Take it off the heat and leave it to cool for a few minutes. Then add the eggs one at a time, stirring vigorously.
The dough is ready to be baked.
Put it in a pipping bag or on a tray with a spoon. By using the pipping bag the Choux will have a smoother surface. With the spoon they will look more rustic. I’ve used the spoon.
Preheat the oven at 200C fan or 220C. Leave the tray to bake for 10 minutes, then lower the temperature at 160C fan or 180C and bake them for another 20 minutes.