I've been wanting to try my hands on... choux pastry....at the same time... was a little 'apprehensive' that it may not turn out well as I expected...Watching Laura Calder on TV, making her various 'French' pastry ie choux pastry, chocolate eclair etc... she made everything seems so 'easy'...manage to write down her recipe... but still I was holding back....afraid that it might not 'puff'...
Coincidently... the very same weekend...in the West Australian Saturday newspaper .... there was this article on one French Pastry chef living in Perth ~Emmanuelle Mollois... gave out his version of choux pastry (recipe below)... literally.. 'pulled' myself together (including my courage... before it decided to chicken out on me again!!)...and the result was ~tremendously puffed... and I was chuffed!!!
120g plain flour - sifted
1 teaspoon salt
1 teaspoon sugar
In a saucepan, mix milk, butter, salt and sugar. Bring to boil..... Remove from heat and mix in the flour. With a wooden spatula, mix well. Return the saucepan to the stove, and keep stirring the mix until it formed into a ball.
Add egg one at a time. Using a hand held mixer or benchtop mixer, keep mixing the egg and the pastry until the dough is shiny.....
Either use a tablespoon and drop into a dollop on a baking tray or use a piping nozzle (1 inch).
Bake at 200C for 10 minutes, then lower to 180C for another 15 minutes or golden brown.
Cool the hollow choux pastry ... split into 2 and fill the pastry with either cream or custard!!.