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Cream Choux Pastries

By Shireen Hasolkar. Mt Roskill Grammer School, Auckland
 

  


  • 1 cup water

  • 125g butter

  • Pinch salt

  • 1 cup sifted flour

  • 4 large eggs

  • Whipped cream

  • Chocolate sauce (optional)

 

Shireen

  1. Preheat the oven to 190 degrees Celsius and place a sheet of baking paper on oven tray.
  2. In a saucepan boil the water with butter and salt until the butter has dissolved and melted. Then add the flour all at once and stir quickly until the mixture forms a round ball (dough) in the saucepan.

  3. Let the dough cool and then add the eggs one at a time and continue beating until the mixture is smooth and thick (about 7-10 minutes of hand beating).

  4. Now, with a dessertspoon take small quantities of mixture and place it on the baking paper, leaving space between each one. (Small round shapes are sufficient as they expand and rise while baking).

  5. Bake for 25 minutes (approx.) or until it's slightly golden brown from the top. Remove from tray and cool for five minutes.

  6. Now, slice half the pastry or make a hole from the bottom of the pastry and fill it with whipped cream using a spoon or a piping bag.

  7. Serve with chocolate sauce and sprinkle icing sugar on top.

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