Sunday Baking Episode 17: Choux Pastry and What Its Used For

Choux pastry is used as an edible vessel for either a sweet or savory filling.This simple mixture of butter, water, salt, flour and eggs, when properly combined, bakes into golden brown cream puff and eclair shells. Choux is the pastry casing, which then when we fill it with creme pattisiere will be called profiterole or cream puffs. Store the puffs in an airtight container for up to 2 days and re-crisp them in a low oven for 5 minutes on the day you intend to use them (let them cool before filling).

Milk 1/4 cup
Water 1/4cup
Butter 5 TBL (75gm)
Salt. 1/4 tsp
Sugar 1tsp
Maida 1/2cup
Eggs 2each

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