Choux Pastry
Have the flour weighed out by the hob so that it can be added immediately the liquid comes to the boil.
Dice the butter so that it melts quickly.
Once the butter has niched, bring the liquid quickly to the boil, then immediately remove the pan from the heat and add all the flour in one go. If the flour is added in stages it will cook into lumps.
Return the pan to a low heat and cook the flour, beating with a wooden spoon or, better still, a hand-held mixer, for about 2minute until it comes cleanly away from the sides and base of the pan.
a Allow the dough to cool slightly before adding the eggs, otherwise they will begin to cook and so be incapable of entrapping air.
Beat in the eggs gradually and beat well after each addition to enable as much air as possible to be incorporated. If the eggs are added too quickly, the dough will be too soft and you will then not be able to shape it properly and it will not rise.
The outside of choux pastry shapes, especially large ones, often appears cooked, while some of the dough inside is still moist, so pierce a small hole in the side of the shape to allow the steam to escape and return it to the oven with the heat turned off for a few minutes to dry out.
For the best results, choux pastry really should be cooked soon after it has been made, but it can be kept for up to about 1 hours, although it will not rise so well. To prevent a skin forming on the dough, stretch a piece of cling film across the top of the saucepan.
Choux pastries are at their best on the day they are made, but they can be kept in an airtight container or a plastic bag for 1 or at the most 2 days. Pop briefly in a fairly hot oven to refresh them, then allow to cool before using.
Choux pastries quite quickly become soggy after being filled, so should be eaten within an hour or so.
