Pâte à choux master recipe

MAKES 10

You will need

130 g (4½ oz) water

160 g (5¾ oz) milk

120 g (4¼ oz) unsalted butter

6 g (³/₁₆ oz) caster (superfine) sugar

6 g (³/₁₆ oz) salt

160 g (5¾ oz) plain (all-purpose) flour

220 g (7¾ oz) eggs

STEP

No 1

BOIL Put the water, milk, butter, caster sugar and salt into a saucepan and bring to the boil.

STEP

No 2

THICKEN Add the flour and whisk constantly until the mixture thickens and pulls away from the sides. Cook for 30–60 seconds to develop the gluten.

STEP

No 3

MIX Transfer to an electric mixer fitted with the beater attachment and beat on medium speed until 60% of the heat is released.

Add the eggs, bit by bit, until you achieve a glossy paste that should just fall off the beater when tilted.

STEP

No 4

PREPARE Preheat the oven to 175°C (345°F). Fit a piping (icing) bag with an 11 mm (⁷/₁₆ inch) piping nozzle and fill with the choux pastry mixture.

STEP

No 5

PIPE 5 cm (2 inch) diameter rounds onto an unlined baking tray (preferably a heavy iron tray with no sides). Place a disc of sablé on top of each round.

STEP

No 6

BAKE for 30–40 minutes until puffed and golden.

Remove from the oven and run a metal scraper underneath each choux bun to release it from the tray. The choux pastry should feel hollow when lifted off the tray. Set aside to cool.