Choux pastry
Servings: 20 pcs
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Ingredients
- 100 g butter
- 220 g water 2 dl
- 100 g wheat flour
- 2 organic eggs size Large or 3 size Medium eggs
Instructions
- Heat the oven to 250ºC (482°F) conventional oven, place a baking sheet on the middle shelf.
- Put water and butter in a saucepan and bring to a boil.
- Sift flour and add it with vigorous stirring using a whisk.
- Heat the dough very thoroughly, it should be fine and glossy; use a spatula to stir.
- Let the dough cool for 3 minutes and put it in a mixer with a K-padle or use a hand mixer.
- Add the first egg and beat for 2 minutes. Take the spatula and scrape down the edges, add the second egg and beat for 1-2 minutes. Continue whipping the eggs in one at a time, for about 1-2 minutes each, before you add the next egg. Scrape the edge down when necessary.
- Put the dough on a baking sheet lined with baking paper, using an piping bag/freezer bag or use a few spoons to make the buns.
- Turn down to 200°C (392°F) conventional oven WITHOUT fan, transfer the baking paper with the buns to the hot baking sheet and bake the choux pastry for approximately 25 minutes - depending on the size. REMEMBER, DO NOT open the oven door the first 15-20 minutes of baking time, the buns will collapse!
- When the choux pastry are golden and beautiful, take a bun out of the oven to test it. See if it collapses while it cools a little. If so, then bake the others a little more. If not, then they are finished.
- Cool the choux pastry and they are ready for use.
Private notes
Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.