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Choux Paste This recipe is the recommended method of making Choux Paste - ideal for making eclairs, buns and profiteroles. To ensure a perfect result, use a good quality breadmaking flour, and, when making choux buns, cover them with a tin during baking. Recipe: Choux Paste INGREDIENTS
Method Bring the margarine and water to a vigorous boil in a suitable saucepan, and add the flour. Cook and stir continuously until the roux leaves the side of the pan cleanly. Ensure the roux is properly cooked. When cool, place the roux in a machine bowl and beat on medium speed, adding the egg slowly over approx. five minutes, beating well inbetween each addition of egg. Pipe out as required, and bake choux paste varieties at 440-450°F (226-232°C). | |||||||||||||||||||||||||||||||||||||||||||
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