Shoux Pastry (by Reymond Blanc)
Ingredients
60 ml water
60 ml whole milk
50g unsalted butter, at room temperature
1 tsp caster sugar
1/8 tsp salt (a pinch)
100 gr plain flour
140 gr of beeten eggs
Method
Preheat the oven to 170C Fan.
Place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
Remove the pan from the heat and using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.
Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan.
Remove the pan from the heat, cool the dough to room temperature and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it.)
Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.
Bake 30-35 minutes until golden and crisp.
Edited by Richard.
