Occasionally difficult, but an essential of sweet treats and desert pastries.
75 gramsSelf-Raising Flour
15 gramsCaster Sugar
2Eggs (3 if they are Small)
- Sieve the flour, salt and sugar together into a bowl.
- In a saucepan heat the butter and water together and bring to the boil.
- As soon as the water/butter combination reaches a lively boil add the flour all at once.
- Stir quickly with a wooden spoon (do not destroy your pans with metal spoons) until the mixture forms a smooth ball of dough.
- Take off the heat and add the first of the eggs. Stirring initially then beating more vigorously. When the first egg has been absorbed add the second (and third if needed). The mixture should then have a smooth and velvety consistency.
- Now use as required by the recipe (piping, etc).
What went wrong?
- Mixture did not rise in the oven? More time beating was needed.
- Eclairs were damp inside? You didn't bake for long enough; if the pastry went too dark and that's why you stopped baking turn down the oven next time.
- Eclairs were sogggy? Choux pastry can live quite comfortably once baked in a tin for quite a while, once filled though the pastry starts to absorb moisture so be sure to fill right before serving.