zoom Martha Collison's basic choux pastry

    Save to your scrapbook

    Martha Collison's basic choux pastry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Martha Collison's basic choux pastry

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 45 minutes 45 minutes

    Makes: enough pastry for 25-30 mini choux buns or 20-25 mini éclairs

    Ingredients

    75g butter, diced
    ½ tsp salt
    50g plain flour
    50g strong white bread flour
    3 Waitrose British Blacktail Large Free Range Eggs, beaten
     

    Method

    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
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars

    Glossary