Choux Pastry

BASIC CREME PATISSIERE

INGREDIENTS

250ml milk
60g sugar
30g flour
8g corn flour
1 egg
a few drops vanilla extract


METHOD

Boil 3/4 of the milk in a saucepan

In a bowl mix together the sugar, egg, flour and corn flour.  Add the remaining 1/4 of cold milk and a few drops of vanilla extract.  

Beat thoroughly and add to the boiling milk

Keep on beating until it thickens

Keep in the fridge covered w cling film.  Push the cling film down so it touches the creme and there is no air in the container




CHOUX PASTRY

INGREDIENTS

125 ml water
75g flour
50g butter
20g sugar
2 eggs
1 pinch salt


METHOD

Boil the water together with the butter cut into pieces, salt and sugar

As soon as the mixture comes to a boil, turn down the heat and add the flour all at once, and stir with a wooden spoon until a compact mass is formed.  take the pan off the heat if it thickens too quickly.  then put it back on the heat and let the mixture dry out a little

then take the pan off the heat and put the mixture into another bowl

add the eggs one by one and stir in

when the eggs are perfectly integrated, put the dough into a piping bag, with a smooth nozzle and drop the choux pastry in round shapes on a non-stick baking tray or on a sheet of baking paper

the pastry dough should not form a sharp peak at the top - if it does, then dip your finger in water before pushing the peak down

tip: sprinkle a ring of icing sugar so that the choux pastry does not spread too much

bake in preheated oven (180-190 degrees) for around 30 minutes until puffed up and crispy

let it cool down before use