Choux Pastry, or pâte à choux, is a quite unusual pastry base, as it is cooked twice. It is light as during baking it gets puffed up: it get hollow inside, and crunchy outside.
It is used to make cream puffs, zeppole, éclairs (we call them choux), profiteroles and croquembouche. But you can also stuff it with salty ingredients, as it has a quite mild taste.
Anyway, here you have the recipe to make Choux Pastry.
Preparation Time: 20 min.
Total Time: 30 min.
As soon as it reach to a point of boil, take away from the heat and add sugar and flour.
Stir vigorously with a wooden spoon till you get a smooth dough.
Put again on the heat, and stir till it breaks away from the sides.
Take away from the heat and let it cool till tepid. Add now the eggs, one at a time: incorporate evenly each egg befor adding the next one.
Keep stirring till the choux pastry gets quite consistent.
Nessuna ricetta simile a Choux Pastry.All Recipes, recipe by Flavia Imperatore
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