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53
RECIPES
CHOUX PASTRY
INGREDIENTS
60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten
METHOD
1. In a medium saucepan, melt butter, stir
in salt and water and bring to the boil.
2. Stir in flour all at once, stirring
continuously until dough forms and
leaves the side of the saucepan.
3. Remove from heat and place dough in
a large bowl. Spread the dough around
the sides of the bowl to cool slightly.
4. Assemble mixer using the scraper
beater.
5. Place the cooled dough into the mixing
bowl.
6. Using speed 3, gradually add eggs,
mixing until mixture is shiny and
glossy.
7. Lightly grease oven trays and lightly
sprinkle with water.
8. Place teaspoons of the mixture onto
the trays, allow 3cm spaces between
for spreading.
9. Bake in a preheated 250ºC oven for 15
minutes then reduce heat to 180ºC and
cook until puffs are dry and crispy.
SWEET SHORTCRUST PASTRY
INGREDIENTS
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
¼ cup custard powder
¼ cup corn flour
¾ cup (110g) plain flour
¾ cup (110g) self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading
METHOD
1. Assemble mixer using scraper beater.
2. Using speed 4, beat butter and sugar
until light and fluffy, add egg and beat
until well combined.
3. Using speed 1, add custard powder and
flours and gradually add lemon juice
and water until a soft dough is formed.
4. Turn dough onto lightly floured board
and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.
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