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Choux Pastry

Choux Pastry

Choux Pastry

Recipe by : Jay Miller
Makes: 1 batch
Prep time: 10min
Cooking time: 20 min

450ml water
20g castor sugar
175g unsalted butter, cut into cubes plus extra for greasing
1 tsp vanilla extract
185g cake flour, sifted
5 large eggs, beaten

Preheat oven to 220˚C.
Combine water, castor sugar, butter and vanilla extract in a large saucepan on a medium heat until butter and sugar have melted.
Bring mixture to a boil and quickly add the flour all at once while stirring constantly with a wooden spoon.
Reduce heat to low and continue to beat with the wooden spoon until the dough comes away from the side of the pan.
Place the dough into a bowl and leave to cool completely.
Beat in the eggs, a little at a time, until smooth and glossy.
Grease an oven tray with butter and pipe or spoon 3cm rounds onto it ensuring enough space between them.
Place the tray into the oven and reduce temperature to 200˚C.
Bake for 20 minutes or until golden brown.
Remove the choux buns from the oven, flip them over and using a knife, pierce a small hole into each of them to let the steam escape.
Place back into the oven and bake for a further 5 minutes. 
Remove from the oven and move the choux buns to a cooling rack to cool completely.
Fill the choux buns with a filing of your choice. Can be enjoyed warm or cold.


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