Choux Pastry Delight

Ingredients

• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 3g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, bring the water and butter to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour and salt all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe small mounds onto the prepared baking sheet, leaving space between each pastry.
8. 8.
   Bake for 20-25 minutes or until the pastries are golden brown and puffed.
9. 9.
   Remove from the oven and let them cool completely on a wire rack.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This will help achieve a smoother consistency.

Tips & Tricks

• To achieve a crisp exterior, avoid opening the oven door while the pastries are baking.
• Fill the pastries with your favorite creams, custards, or even ice cream for a delightful twist.
• Dust the pastries with powdered sugar or drizzle them with chocolate ganache for an elegant presentation.
• Experiment with different flavorings such as citrus zest or spices to add a unique touch to the dough.
• If the dough becomes too runny, refrigerate it for a few minutes before piping.

Serving advice

Serve the Choux Pastry as a delightful dessert or a fancy afternoon tea treat. Dust them with powdered sugar or drizzle them with chocolate ganache for an extra touch of elegance.

Presentation advice

Arrange the Choux Pastries on a platter, garnished with fresh berries or mint leaves. Serve them on a tiered cake stand for an eye-catching presentation.