Choux pastry recipes
A very light, twice-cooked pastry usually used for sweets and buns. It鈥檚 made with plain flour, salt, butter, eggs, milk and a little sugar (if it鈥檚 being used for a sweet dish). Choux pastry is used to make profiteroles, 茅clairs and choux puffs and is the basis of the dramatic dessert G芒teau St Honor茅. It can also be used for savoury pastries such as goug猫re, a large ring of choux flavoured with Gruy猫re or Emmental cheese.
Raymond Blanc's recipe for chocolate 茅clairs is full of tips and advice, including how to freeze.
Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/陆in fluted nozzle and a 0.5cm/录in nozzle.
More choux pastry recipes
Preparation
Choux pastry has a reputation for being difficult to master, but in fact it鈥檚 no bother once you know the technique. A pre-heated hot oven is essential to raise and set the choux and if you take it out of the oven before it鈥檚 cooked thoroughly (firm to the touch) it will collapse. Any filling should not be added until the last possible moment because it will make the choux pastry sag.
