Caster Sugar
The fine crystal of Chelsea...
Details page sections
Pastry
Choux Pastry
10 mins
30 mins
Easy
12
Series 2, Episode 5. Use this pastry to the make the choux buns and éclairs required for Gâteau St. Honoré or simply use it to make your own éclairs and profiteroles. Fill with Crème Patissière or Chantilly Cream (recipe links below).
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- Ingredients
- Method
Ingredients
- 125ml whole milk
- 100g butter
- ½ tsp salt
- 1½ tsp Chelsea Caster Sugar
- 150g high grade flour
- 4 large eggs
- 1 egg whisked with 2 tablespoons of water for egg wash
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Lea
Worst choux pastry recipe I have ever tried. Waste of 4 eggs. Don't think it should be mixed in an electric mixer, normally use a wooden spoon to inject air. Tried next recipe down that Google showed up with much better results.:(
1
Unknown
When I started mixing the dough together it wouldn't thicken and ended up being more like a paste. I tried fixing it using advice from other websites but even then I couldn't really save it. Don't use this recipe
1
Method
In a medium-sized pan over a low heat bring the milk to a simmer. Add the butter, salt and sugar and bring to boiling point. Add the flour and mix with a wooden spoon. Cook for about a minute until the paste leaves the sides of the pan. Transfer to the bowl of an electric mixer and set aside to let it cool slightly before adding the eggs one at a time, beating constantly. The paste will become smooth and shiny.
Preheat oven 200°C : To make small choux buns, using a piping bag and plain nozzle pipe 10 - 12 small choux buns onto a baking paper lined baking tray. With the remaining choux pastry, pipe 4 éclairs approx 10cm long.
Brush each choux bun with egg wash and bake on the middle shelf for approx. 20 minutes. Turn off the oven and leave the choux buns in the residual heat for 10 minutes to dry out. Make sure the choux buns and éclairs are fully dried out.
Fill with crème patisserie or Chantilly cream as desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
2
What did you think of this recipe?
Lea
Worst choux pastry recipe I have ever tried. Waste of 4 eggs. Don't think it should be mixed in an electric mixer, normally use a wooden spoon to inject air. Tried next recipe down that Google showed up with much better results.:(
1
Unknown
When I started mixing the dough together it wouldn't thicken and ended up being more like a paste. I tried fixing it using advice from other websites but even then I couldn't really save it. Don't use this recipe
1
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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