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Choux Pastry
Recipe by Emelia Jackson
Recreate this simple Choux Pastry recipe by previous MasterChef Australia winner, Emelia Jackson
- Steps
- Ingredients
Steps
- Preheat the oven to 160°C - fan on for choux, fan off for éclair.
- In a saucepan, combine the water, butter, sugar and salt. Bring to a rapid boil before adding in the plain flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.
- Once the steam has completely disappeared, start adding in the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter.
- Fill the choux into your piping bag, fitted with the appropriate nozzle before piping into shape and baking.
- Bake for at least 45 – 50 minutes before opening the oven door.
