Choux Pastry 101 – Matt Adlard
Choux Pastry 101
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Ingredients
- 125 g Water
- 125 g Whole Milk
- 4 g Caster/White Sugar
- 4 g Fine Sea Salt
- 110 g Unsalted Butter, Cold & Cubed
- 140 g Strong White Bread Flour
- 250 g Whole Eggs
- 60 g Unsalted Butter, Slightly Soft
- 65 g Light Brown Sugar
- 65 g Plain/All-Purpose Flour
- 35 g Ground Almonds/Almond Flour
- Half Sphere Mold
- Donut Mold (Silikomart SF011)
- Eclair Mold
- Perforated Mat
- Perforated Tray
- Star Tip Nozzle (to pipe eclairs)
- Digital Thermometer
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