WJEC Level 3 Certificate in Food Science and Nutrition

263 Choux pastry (sometimes called choux paste) Ingredients 150ml water 50g butter 60g flour (strong plain bread flour is best) 2 medium eggs – beaten Production method 1. Heat the oven to 200°C/gas 7 – you will need the top shelf in a gas oven. 2. Bring the water and butter to a rapid boil in a saucepan. 3. Remove from the heat. 4. Straightaway, add the sieved flour and mix in with a wooden spoon. Beat the mixture until a ball of choux paste is formed in the pan. Beat it thoroughly for 3–4 minutes. 5. Allow the paste to cool for a few minutes. 6. Gradually add the beaten eggs, mixing well between each addition – you may not need all of the egg. 7. The paste should be a ‘dropping’ consistency that stands in soft peaks when a spoon is removed from it. It should not be runny . 8. Use the paste to pipe or shape various items (see suggestions). 9. Bake at 200°C/gas 7. As a general rule, approximately two thirds of the way through baking, turn the temperature down to 190°C/gas 5 for the rest of the cooking time. DO NOT OPEN THE OVEN DOOR AT ANY POINT WHILST THE CHOUX PASTE IS COOKING. 10. The baked choux pastry should be crisp and well risen – as soon as it is removed from the oven, make a slit or small hole in each item to release steam and allow to cool. 11. For savoury choux pastry: add 100g of good-flavoured, finely grated cheddar cheese to the paste when you have added the eggs. Ideas for choux pastry Profiteroles Choux buns Chocolate eclairs Choux swans Croquembouche Paris Brest dessert (individual or large) Cheese aigrettes (deep fried and served warm) Choux rings Baking times guide Eclairs – 15 minutes at 220°C/gas 7 then 10 minutes at 190°C/gas 5 Profiteroles – 12 minutes at 220°C/gas 7 then 5 minutes at 190°C/gas 5 Choux buns – 20 minutes at 220°C/gas 7 then 10 minutes at 190°C/gas 5 Pastries