Chou pastry
From the one star french chef Patrick Asfaux
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- ith this pastry, you will able to prepare profiteroles, éclairs, cream puffs, chou buns coated with sugar and others….
- For 20 éclairs
- 2 fl oz water
- 2 fl oz milk
- 2 oz butter
- 1 tsp caster sugar
- 1 tsp table salt
- 2.5 oz strong flour
- 3 eggs
- a little icing sugar
Progression
1/ pre-heat the oven at 428°F
2/ in a thick bottom pot, pour the water, milk, salt, sugar and the butter cut in parcels and bring to the boil.
3/ when boiling, add the flour in one go and stir energetically, while still on the hob for 2 minutes until the dough stop sticking to the pot. Then, put it into a bowl.
4/ Fold the eggs one by one until the pastry is homogeneous
5/ pour the chou pastry into a piping bag mounted with a 4/5 inch diameter nozzle and form éclairs or buns (according to what you want to prepare) on a Teflon cooking tray or parchment and sprinkle them with a little icing sugar.
6/ Keep an eye on the baking process : the first minute at 428°F then slightly open the door of the oven and continue cooking during 15 minutes at 392°F
Let the chou cool down before filling (or not, depending what you want to prepare) them with cream or chocolate or coffee custard or chantilly cream etc…
2/ in a thick bottom pot, pour the water, milk, salt, sugar and the butter cut in parcels and bring to the boil.
3/ when boiling, add the flour in one go and stir energetically, while still on the hob for 2 minutes until the dough stop sticking to the pot. Then, put it into a bowl.
4/ Fold the eggs one by one until the pastry is homogeneous
5/ pour the chou pastry into a piping bag mounted with a 4/5 inch diameter nozzle and form éclairs or buns (according to what you want to prepare) on a Teflon cooking tray or parchment and sprinkle them with a little icing sugar.
6/ Keep an eye on the baking process : the first minute at 428°F then slightly open the door of the oven and continue cooking during 15 minutes at 392°F
Let the chou cool down before filling (or not, depending what you want to prepare) them with cream or chocolate or coffee custard or chantilly cream etc…
credits photo : © Asfaux Patrick - A.F.Touch
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