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Martha Collison's basic choux pastry
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Makes: enough pastry for 25-30 mini choux buns or 20-25 mini éclairs
75g butter, diced
½ tsp salt
50g plain flour
50g strong white bread flour
3 Waitrose British Blacktail Large Free Range Eggs, beaten
1. Preheat the oven to 180°C, gas mark 4 and line a large baking tray with baking parchment. Place the butter, salt and 125ml of water into a small saucepan over a medium heat. Bring the mixture to a rolling boil and, when all the butter has melted, add both flours and vigorously beat the mixture with a wooden spoon until a smooth ball of dough forms. Keep the pan on the heat and stir rapidly for a further minute. Tip the dough into a bowl and leave until it has stopped steaming.
2. Add the eggs in 3 separate additions, beating well in between each one. You might not need to add all the eggs – you need just enough so the dough falls off the spoon and leaves a ‘v’ shape.
3. Spoon into a piping bag fitted with a plain nozzle. Pipe onto the prepared tray then bake in the oven for 20-25 minutes until golden and well risen. Turn the oven off and allow the pastry to cool completely in the oven. Fill each bun/éclair with one of these options:
Smoked trout & horseradish éclairs
Goat's cheese & sun-dried tomato bites
Chestnut & chocolate mousse buns
Typical values per serving:
This recipe was first published in November 2017.