Choux pastry

 

An unassuming little sugary morsel thanks to Alexandre

From a fascinating lecture on the Antarctic's Ross Sea, an unlikely oasis of fecundity, I dashed to the kitchen to learn how to make choux pastry - and you wonder what entices us to travel!?  We had these, and other wee fancies, delivered to our cabin every night -  instead of traditional pillow chocolates, thank goodness.

The ingredients are simple, it’s the mixing that matters. Who hasn't made choux pastry?

Ingredients

263g eggs (4-5 eggs)

145g flour

125ml milk

125g butter

125ml water

1 tsp or less salt

1 tsp or less sugar

These are just wee morsels but they melt in you mouth

Method

Bring milk, water, butter, sugar and salt to a boil. 

Lower the heat and add the flour and mix till 'dry'. It’s all in the mixing!

Add eggs one by one folding through with a spatula.

Pipe onto a tray and sprinkle with sugar - probably our raw sugar equivalent.

Bake at 180C for 45 mins

Chook’s note:  I didn’t count the quantity we made but I’ve halved the ingredients and reckon this will make a couple of dozen.