How to Make Choux Pastry

How to Make Choux Pastry

05 Jan 2014

This delicate dessert is simpler than you think with this five-step guide from Maybury's pastry chef

STEP ONE

In a saucepan, boil together 125ml water, 125ml milk, 112g butter, 6g salt and 6g sugar.

STEP TWO

Add 137g flour and stir with a spatula.

STEP THREE

Add 220g eggs one at a time and mix well. 

STEP FOUR

Use a piping bag to make the little choux mounds on a baking tray covered with parchment paper. Sprinkle the buns with icing sugar.

STEP FIVE

Bake for 20 minutes in a 160C oven. Slice off the top third of each bun. Whip together 100g mascarpone, 300ml whipping cream and 40g sugar to make Chantilly cream and pipe the cream into the choux buns, then replace the tops. 

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