47
Choux
Makes approximately:
10 éclairs (10cm)
10 choux buns (5cm)
20 profi teroles (3cm)
75g plain fl our
50g butter, cut into 2.5cm pieces
125ml water
2 eggs, beaten
• Preheat the oven to 200°C/400°F, Gas Mark 6.
• Insert the large chopping blade into the medium work bowl and add the fl our.
• Add the butter and water to a saucepan and melt over a medium heat, bring to the boil,
remove from the heat and add mixture to the fl our. Replace the lid.
• Process until the mixture forms a ball of dough, scrape the side as necessary using the
spatula.
• Add half the beaten egg mixture remove the lid and pulse to combine, then add the
remaining egg replace the lid and pulse until combined. The pastry should be glossy and
of a piping consistency.
• Pipe to desired shape, space well apart on a baking tray and bake until golden.
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