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Choux Pastry Recipe
The type of pastry used to make the likes of éclairs and profiteroles.
It is also the base of gougere’s and Dauphine potatoes.
It’s easy to make, but needs a few minutes of careful attention.
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¼ pint/150ml Water
¼ pint/150ml Milk
5oz/150gr Plain White Flour
2 medium Eggs, lightly beaten
A pinch of Salt
- Pour the milk and water into a heavy based pan, add the butter, and place this over a low heat until the butter melts.
- Shift the flour and salt into a bowl - this might seem unworthwhile, but aerates it and is worth a few minutes extra effort.
- Raise the heat of the milk and water mixture until it comes to the boil - remove it from the heat immediately, and pour in the sifted flour - stirring it in with a wooden spoon until you have a smooth blend, and comes away from the sides of the saucepan.
- Leave this mixture to cool for a couple of minutes, while you shell and lightly-beat the eggs.
- Gently beat in the egg mixture - it should be shiny and hold its own shape.
This can now cool, and be cling-wrapped until needed.