Let’s talk choux pastry
Choux pastry is magical, and all it takes is four ingredients coming together to make delicious eclairs (these are my favourite pastry btw!)
If the thought of making eclairs gives you anxiety, I’m telling you to relax – the only thing difficult about making eclairs is choosing what to fill them with (I’m team whipped cream)
Pipe them or dollop them onto a baking tray, they puff up beautifully once baked with a hollow interior that begs to be filled with something yummy!
Here are some hacks for making great choux pastry and eclairs.
1. Place a wooden spoon or spatula in the dough, upright, then stir the dough with it a little, and slowly lift the spatula, straight up. The dough should form a V shape at the end of the spatula (as shown in the video), if it’s the right consistency.
2. I Highly recommend using a star-shaped nozzle when piping eclairs. This will help keep the shape of your eclairs.
3. Use a round piping nozzle when piping choux buns/profiteroles.
4. Use a damp finger to flatten any points, otherwise, these points will burn when you bake the eclairs/profiteroles.
5. It’s important to not open the oven door until the choux pastry shells are done baking since choux pastry relies on steam to expand while baking – We don’t want flat eclairs now do we
Also, just go for it! Even if you get it wrong, they are still going to taste amazing!
Choux pastry
Ingredients
300ml water
125g butter
135g cake flour
4 large eggs
Method
Makes 20-25.
Preheat the oven to 200°c. Prepare a baking tray with baking paper and set it aside.
Place water and butter in a saucepan and bring to a boil. Add flour and stir until smooth paste forms, then cook for a further 20-30 seconds.
Remove from heat and allow the mixture to cool for 5 minutes.
Add eggs, one at a time, mixing well to fully incorporate before adding the next egg.
Fit a large piping bag with a star nozzle, and fill with the choux pastry dough.
Pipe 10cm lengths of pastry onto the baking tray, leaving 5cm gaps between each.
Bake for 30 minutes or until puffed up 3 times the original size.
Remove from the oven, pierce the bottom of each eclair with a toothpick to let out steam, and bake for an additional 10 minutes.
Place on a cooling rack. Slice open and spoon in whipped cream or filling of your choice, Dip the top half in chocolate and enjoy!
Baked shells can be baked and stored in an airtight container in the freezer!
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