What Choux Lookin' At?

 

 

"The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry." Antonin Carême (Marie-Antoine Carême) (1783-1833)

 

 

 

 

Corny titles aside, there is something rather magnificent about a perfectly crafted choux pastry. 

Crisp yet soft.

Buttery yet not oily. 

But most importantly, it can be used to create a delicious vessel for any number of creams, custards and assorted other fillings!

Probably most famous for the eclairs and profiteroles seen bursting from patisseries and bakeries around the western world, this pastry is actually quite simple to make and can be whipped up in a jiffy for a spur of the moment afternoon tea or used to create a head-turning croqumbouche centrepiece! All you need are some kitchen essentials such as eggs and flour and whatever you decide to fill them - most recently I just used some jam and cream I had on hand with finger-lickingly good results!

With a basic raspberry jam and cream filling these little pasties are fit for the fanciest high tea or a simple accompanage to a cup of tea!

As with most pastries, everyone has their preferred recipes and tricks when it comes to its making and baking choux, this being my old reliable I always have on standby. It hasn't failed me yet and with any luck will give you the perfect pastry as well! 

Basic Choux Pastry

 

Makes around 10 large profiteroles or 10 small eclairs

 

1/3 cup Water

40g Butter

50g Plain Flour

2 Eggs

1. Preheat your oven to 200 degrees Celsius and line a baking tray with baking paper
2. Melt the butter  in a medium sized saucepan and then add the water, heating until it just comes to the boil *
3. Add the flour and stir with a wooden spoon until the mixture comes together into a ball. Cook over a low heat for a further 2 minutes  and then remove from heat and set aside for 5 minutes to cool slightly
4. In a small bowl lightly whisk one of the eggs and add to the cooked flour mixture, beating with a wooden spoon until the mixture is smooth and shiny **
5. Fit a large piping bag with a large round tip and use it to pipe the pastry mixture onto the prepared baking tray in whatever shape you choose.
6. Whisk the remaining egg and brush onto the piped pastry, then bake for 20-25 minutes or until the pastry is a light golden brown and sounds hollow when you tap on their bottoms
7. Turn the oven off and pierce each pastry with a skewer, returning to the off oven for a further 15 minutes and then remove and set aside to cool completely 

** Notes **

 * As the water heats it loses some of its volume through evaporation. To counter this I use water I have just boiled in the kettle so it takes less time to come to the boil once added to the pan and therefore loses less volume to evaporation

** At first the mixture may look like it has split and isn't coming together but don't lose hope! Keep beating it with your spoon and eventually it will come together, I promise!

Enjoy! xo