Choux pastry is a versatile and delicious pastry dough that can be used to make a variety of delectable treats, from cream puffs and éclairs to profiteroles and croquembouches. If you’re looking for the best and easiest Mary Berry choux pastry recipe, look no further!
Mary Berry, renowned British baker and cookbook author, has a foolproof recipe that will ensure your choux pastry comes out light, crisp, and perfectly puffed every time. Here’s how to make it:
– 50g unsalted butter
– 65g plain flour
– 2 large eggs, lightly beaten
– 150ml water
1. Preheat your oven to 200°C/180°C fan/gas mark 6.
2. In a saucepan, melt the butter with the water over medium heat until it comes to a boil.
3. Remove the pan from the heat and quickly add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Gradually add the beaten eggs, a little at a time, beating well after each addition. The mixture should become glossy and smooth.
5. Spoon the mixture into a piping bag fitted with a plain nozzle.
6. Pipe small mounds onto a baking sheet lined with parchment paper, leaving space between each one.
7. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up.
8. Remove from the oven and transfer to a wire rack to cool completely.
Now that you have the recipe, let’s address some frequently asked questions about making choux pastry:
1. Can I freeze choux pastry?
Yes, you can freeze the unbaked choux pastry mounds and bake them straight from frozen when needed.
2. How do I store choux pastry?
Store baked choux pastry in an airtight container at room temperature for up to 2 days.
3. Can I use margarine instead of butter?
It’s best to use unsalted butter for the best flavor and texture.
4. Can I use self-raising flour instead of plain flour?
No, self-raising flour contains raising agents which will affect the texture of the choux pastry.
5. Can I use whole eggs instead of just the yolks?
Using whole eggs will result in a slightly denser pastry, but it will still work.
6. Can I fill the choux pastry with something other than cream?
Absolutely! Choux pastry can be filled with various fillings such as custard, whipped cream, or even savory fillings like cheese or chicken.
7. Why did my choux pastry not rise?
This could be due to undercooking, not adding enough eggs, or opening the oven door too early during baking.
8. Can I use a spoon instead of a piping bag?
Using a piping bag will give you more control over the shape and size of the pastry, but you can use a spoon if you don’t have a piping bag.
9. Can I use a different size nozzle?
Yes, you can experiment with different nozzle sizes to achieve different shapes and sizes of choux pastry.
10. Can I add flavorings to the choux pastry?
Yes, you can add flavorings such as vanilla extract or citrus zest to the choux pastry for added flavor.
11. Can I reheat filled choux pastry?
It’s best to consume filled choux pastry immediately after filling, but if you need to reheat them, place them in a preheated oven at 180°C for a few minutes to warm them through.
Now armed with the best and easiest Mary Berry choux pastry recipe and answers to frequently asked questions, you’re ready to create delicious choux pastry treats that will impress your friends and family. Enjoy!