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==Ingredients== :125ml milk :125ml water :100g butter :½ tsp salt :1 tsp caster sugar :150g plain flour :4 eggs ==Method== #Combine the milk, water, butter, sugar and salt in a saucepan and bring to a boil. Immediately when it comes to the boil, remove from heat and sprinkle in the flour and mix & beat with a..."

2023-11-14T16:04:14Z

Created page with "⇐ Pasta & Pastry ⇐ Pastry - comparative recipes 400px|left <br clear=all> ==Ingredients== :125ml milk :125ml water :100g butter :½ tsp salt :1 tsp caster sugar :150g plain flour :4 eggs ==Method== #Combine the milk, water, butter, sugar and salt in a saucepan and bring to a boil. Immediately when it comes to the boil, remove from heat and sprinkle in the flour and mix & beat with a..."

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[[Pasta & Pastry|⇐ Pasta & Pastry]]
[[Pastry - comparative recipes|⇐ Pastry - comparative recipes]]

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==Ingredients==
:125ml milk
:125ml water
:100g butter
:½ tsp salt
:1 tsp caster sugar
:150g plain flour
:4 eggs

==Method==
#Combine the milk, water, butter, sugar and salt in a saucepan and bring to a boil. Immediately when it comes to the boil, remove from heat and sprinkle in the flour and mix & beat with a wooden spoon till smooth
#Return to the saucepan and over medium heat stir the paste constantly for about a minute to dry out the paste a little. It should be just starting to stick to the pan a little.
#Tip the paste into a bowl and beat to release some stem and heat. Once cooled a bit add the eggs one by one, beating with the wooden spoon till smooth before adding next. With the last egg, loosely beat it before adding a little at a time - you may not need all of it. The pastry should be shiny and a thick ribbon consistency - just about falling off a spoon.

<small>''Pastry'' Michel Roux</small>
<div class="recipeindexentry">''<small>Pâté a choux</small>''</div>
<div class="recipeindexentryadditional">Pâté a choux</div>
<div class="recipeindexentryadditional">Choux pastry</div>

Basic technique - choux pastry - Revision history