Name: Choux pastry
Yield: 8 pieces
Cuisine: French
Ingredients: 100 ml water; 50 g butter; 75 g flour; 2-3 eggs (depending on consistency); salt (pinch)

Method

Get cooking

Gather all the ingredients and equipment.
Bring the water, butter and a little salt to the boil.
Remove from the heat, add all the flour at once and stir. Return to a moderate heat and keep stirring. The dough is ready for the next stage when it sizzles and lightly catches on the bottom. This may take a few minutes; keep stirring.
Transfer the dough to a cold bowl and add the first egg. Stir until fully incorporated.
If you do not change bowls, the egg is likely to cook.
You may return the dough to the warm pan; it no longer needs to be on the heat.
Add each egg only when the previous one is fully incorporated. Add the last egg a little at a time until the right consistency is reached: the dough should hang from the spatula in a triangle.
The dough is ready to use. For classic éclairs, this quantity makes up to 8.

Background

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