CHOUX PASTERY

CHOUX PASTERY


Ingredients
Butter 50 gm
Flour 60 gm
Water 125 ml
Salt a pinch
Sugar a pinch
Eggs 2
Fresh cream 500 gm
Temper chocolate 500 gm



Method
Boil butter, water salt and sugar.
Add flour & mix it nicely (there should not be any lump)
Let it cool down then add egg one by one.
Bake @ 200C for 5 for minute then reduce the temperature to 160 C &dry 10 to
12 minute.
When they r cool fill it with wiped cream decorate it with temper chocolate.

TIPS
·All the flour must be added at once so it cooks evenly. Beat vigorously
until them mixture is smooth and comes away from the side of the pan. Do not
over-beat.

·The amount of egg required varies with each batch. It depends how big the
eggs are and how much egg the flour absorbs. Too much egg will make the
choux rise unevenly and spread. Not enough egg and the choux will be stodgy.

·Set the mixture aside to cool slightly so the eggs don't cook when they
are beaten in.