Handmade choux pastry, is the real deal! Crisp on the outside and airy on the inside, choux pastry can be accompanied with sweet or savoury fillings and toppings. Keep reading to hear our favourites!
220ml water, measured into a saucepan
85g butter, cut into small cubes
105g plain flour, sifted onto a sheet of baking paper
Pinch of salt
3 eggs, at room temperature
- Place the butter in the pan with the water and warm over a medium heat, this allows the butter to melt without the water boiling and too much liquid evaporating.
- Once the butter has melted into the water, turn the heat up and bring to a rolling boil, as soon as this happens, shoot the flour in using the sheet of baking paper as a funnel.
- Immediately take it off the heat and beat constantly with a wooden spoon. Stir for about 1 minutes, until the mixture comes together, looks smooth and thick.
- Transfer the dough to a plate or tray and allow to cool slightly, if you have a temperature probe, cool to about 38C, or until it feels tepid. Keep the pan to the side, no need to wash.
- TIP: Cooling the dough before the addition of the egg will allow the incorporation of more egg, which will result in a greater rise.
- Break the eggs into a bowl and whisk together. Return the dough to the pan, and gradually mix in the egg, until it is all incorporated.
- Test the dropping consistency of the dough to ensure it is ready to use.
- You can keep choux in the fridge for 1-2 days.
Social Pantry’s Tips for Fillings:
- Craquelin Topping, a sugar dough topping which sits on top of the choux as it bakes and helps it to rise evenly but also leaves it with a crackled sugar texture on top!
- Blackberry Crème Patissiere and Fresh Blackberries
- Fig and Hazelnut Mascarpone
- Sweetcorn Crème Patissiere and Salted Caramel
- Pump Street Chocolate and Espresso with Crunchy Cacao Nibs
- Elderflower Tom Collins inspired Choux Bun.
- Savoury Filling of British Cheddar and Quince Jelly