How to make choux pastry with Dani Venn

Fancy making your own choux pastry from scratch? Masterchef Dani Venn shows you how to make and pipe the perfect choux in this quick recipe video every budding pastry chef needs to see. The pastry is ideal for making eclairs and profiteroles filled with creme patissiere, chantilly cream or curd, dipped in chocolate ganache or a basic icing sugar glaze. Get the full recipe below.

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DANI VENN’S CHOUX PASTRY RECIPE
Makes: approx 30 mini éclairs or profiteroles
Prep time: 20 mins
Cooking: 30 mins

½ cup full cream milk
½ cup water
1 tsp caster sugar, optional
½ tsp salt
100g unsalted butter, cubed
150g plain flour, sifted
4 large eggs
1 small egg, for eggwash
1. Prepare flat baking trays lined with baking paper and pre-heat fan-forced oven to 200°C.

2. Place milk, water, butter, sugar and salt in medium sized saucepan, slowly melt butter over low heat, once butter has melted bring mixture to the boil then turn off heat.

3. Add sifted flour to the hot milk and mix with a wooden spoon until well combined. Place mixture back over heat for 1 minute and stir gently until paste thickens. Do not over work the pastry or the fat will split and result in a flat and oily pastry. Remove from heat and set aside in mixing bowl or electric mixer bowl for 5 minutes to cool down, occasionally giving a gentle stir to get rid of the steam.

4. When cooler, add one egg at a time, beating well with a wooden spoon until combined. When all eggs are added mixture should be smooth and shiny with a thick ribbon consistency. An electric mixer fitted with a paddle attachment can also be used in this step.

5. Place mixture into a large piping bag fitted with a large round nozzle, pipe small rounds if making profiteroles or small short rectangle lengths if making éclairs. Brush pastry lightly with egg wash, flick a little water onto each baking tray, this helps create steam in the oven, and bake for about 20-25 minutes, depending on the size of your profiteroles. After 10 minutes, reduce heat in oven to 180°C. Remove from oven and allow to cool down for 5 minutes on baking tray before moving onto a cake rake to cool completely before filling.

TOP TIP: Choux pastry can also be used for savoury buns and dishes – just omit the sugar in the recipe.

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