When I started my Patisserie training in Paris I was amazed to work with my hand and to see the result of my work at the end of the day.
So when I made choux pastry for the first time, I loved it. The processÂ of the dough is very special due to what isÂ called theÂ starch solution. After adding the flour in the water and butter mixture, the dough changesÂ suddenly its texture,Â from liquid to soft dough!
- 250g water
- 150g flour
- 100g butter
- 4g salt
- 4g sugar
- 200g to 250 g free-range eggs (4 to 5 eggs)
- 200g whipping cream (slagroom)
- Vanilla extract
- 25g icing sugar
- In a saucepan bring the water, butter (cut in small bits), salt and sugar to the boil.
- Remove the pan from the heat and immediately add the flour. Beat with a wooden spoon until the ingredients bind together into a dough. Return the pan to a low heat to dry the pastry for one minute.
- Put the pastry in a bowl and add the eggs gradually. Beat vigorously until smooth and shiny.
- Fill a piping pastry bag with the mixture and pipe round choux onto a silicone baking paper tray.
- Bake at 180Â° for 30 minutes. Watch out not to open the oven while cooking otherwise the pastry may run out of puff.
- Beat whipping cream, vanilla extract and icing sugar together at high speed with an electric mixer until soft peaks form.
- Cut the choux in two. Fill a piping pastry bag with Chantilly cream and fill the inside the choux. Place the cap on top.