Hi there, and welcome to my big-croque-en-bouche-comeback-challenge! If you have absolutely no idea what I’m talking about, make sure to take a look at the introduction and part 1! To be honest, I should have posted this some while ago. Everybody must get tired of me saying this, but I’m going to try harder to maintain this blog! Having said that, I’m very pleased to tell you that my pâte à choux (also known as choux pastry) turned out remarkably well! That is to say, it rose the way it was supposed to, I still have a lot of practice to go before I can use a pastry bag the way I’d want to. Fun fact: if you’d make a literal translation of the dutch word for pastry bag, namely “spuitzak” you’d get “squirting bag”. But enough with the kinky talk, lets get cooking!
- 250 ml water or milk (I used milk)
- 150 g flower, sieved
- 100 g buter
- 4-5 eggs
- a pinch of salt
- Preheat your oven to 225°C (which is about 440°F)
- Bring your milk/water to a boil with a pinch of salt and add your butter.
- Leave your pot on your heat source and add all the flower at once, making sure you’re stirring vigorously.
- Using a spatula, keep squishing your dough until seems pretty dry and sticks together as a bal.
- Transfer your dough to a mixing bowl and let it cool down a bit. (crumble it apart to let it cool down more quickly)
- Once your dough has cooled down, beat in the egg one by one. You might not need the 5th egg. You want a dough that’s quite firm, but liquid enough to go through a pastry bag.
- Fill up your pastry bag and start squirting on a baking tray that’s lined out with some baking paper
Don’t forget to check out the slideshow for step by step instructions!