Making a choux pastry feels a bit cheffy for some, but it needn't. Simply, it is flour beaten with a hot, buttery, milky emulsion that is further enriched with eggs. You just need to have everything ready to go and be prompt when boiling the milk and water so the liquids don't evaporate too much.As pastry methods go, it is also versatile. Bake the essentials of a choux pastry (butter, flour, water and milk emulsion, eggs with a spoonful of caster sugar added) into long fingers, leave to cool, fill with whipped cream and cover with dark chocolate for some impressive homemade chocolate eclairs.
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125ml water
125ml milk
85g unsalted butter
½ tsp salt
120g plain flour
4 eggs, lightly beaten
2 tbsp chopped herbs (chives, thyme or spring onion)
80g crumbled or grated cheese (Lancashire, cheddar, gruyère)
20g grated parmesan - mixed with other cheese above (optional)
A few grinds of black pepper
A few grates off a whole nutmeg
1 tsp mustard powder
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Photo: Gougeres, the perfect savoury snack. Photograph: Claire Thomson
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