Thursday,25 April, 2019
Current issue | Issue 1125, 6 - 12 December 2012
Thursday,25 April, 2019
Issue 1125, 6 - 12 December 2012

Ahram Weekly

Sufra Dayma: Choux pastry

Makes approx. 25
1 1/3 cups all purpose flour
3 1/2 tbsp. water
4 1/2 tbsp. butter (cut into small pcs.)
4 - 5 eggs
1/2 tsp. salt

Preheat oven to 200 degrees.  Prepare baking trays by lightly greasing and dusting them with flour.  
Add water and salt to a medium pan.  Bring to a boil.  Reduce heat to medium.  Add butter and allow to melt.  Add all the flour to the water at once, stirring, until the dough forms a big lump, and comes away from the bottom of the pan.  Add two minutes more, stirring the lump onto the sides to dry off completely.  Remove from heat and gradually add eggs, while constantly stirring to combine.  
To do this efficiently, break all the eggs in a bowl beside you, before you start adding them, so as not to interrupt the stirring process.
The consistency will be perfect when the dough becomes shiny and forms stiff peaks.  Allow to rest for 30 minutes; uncovered only for 10 minutes, after slightly cooling off, then covered for the remaining 20 minutes, lest dough forms a crust.  Spoon the dough into a pastry bag, with a star-shaped tip, and pipe dough, size of a plum, or you can do that directly from a tablespoon, pushing onto the tray with your forefinger.  Keep enough space between each piece, as they get bigger in size.  Bake for about 20 to 30 minutes.  This recipe is for savoury fillings.  For sweet fillings, add one tablespoonful of sugar and a few drops of vanilla essence to the choux pastry.

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