Choux Pastry

Choux paste is quite simple to make, but looks rather fancy! its used to make profiteroles and éclair shells.


Makes 36-40 small and 10-12 large shells 


1/2 cup water
1/2 cup milk (not non-fat)
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 cup unbleached all purpose flour
4 eggs

1. Combine the water, milk, butter, sugar, and salt in a small saucepan and bring to boil over medium heat.
2. Stir in the flour and cook over low heat, stirring constantly, until the mixture forms a ball.
3. Transfer the hot dough to the bowl of an electric mixer and beat on low speed for 3 mins to cool slightly.
4. Add eggs one at a time, beating well after every addition to blend.
5. Cover the bowl with plastic wrap and chill for at least 30 mins. before using. Store covered for up to 24 hrs .
6. Place the paste in a piping bag or if you don't have one, simply spoon the paste onto a baking sheet. Bake at 190 degrees C for 10 - 15 mins.
7. Once the shells are golden and crisp, take them out of the oven, pierce the small shells and slit the large ones. Place them back in the turned off oven with the door ajar for 10 mins,  then cool them on a wire  rack. This ensures that the pastry remains crisp.


Pastry shells can be frozen. To use frozen shells, thaw them in a 220 degree oven for 3-4 mins.