Home

Potato Choux Pastry

Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

ingredients

makes sufficient for a 20.5cm (8 in) dish.
1/2 cup (60 g) plain flour (All purpose)
1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pt water
1 pinch of salt
2 medium eggs, beaten
150 g (5 oz) potatoes, cooked and sieved

method

1. Pass the flour twice through a fine sieve.

2. Melt the butter in the water over a low heat and when melted, bring to a fast boil.

3. Remove from heat and, all at one time, add the flour and the salt, beating continuously until the mixture is smooth and leaves the sides of the pan to form a soft ball.

4. Still beating, add the eggs a little at a time alternately with the sieved potato, (an electric hand mixer is excellent for this job).

5. The finished pastry should be firm but soft.

What did you think?

22 people have helped to review this recipe. Thankyou!

Thank you
posted by Jan Ace! @ 08:14PM, 2/07/12
Thank you for this pastry
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved