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R8
Pastry
RICH SHORTCRUST PASTRY
180g butter, chopped
2 ¼ cups plain flour
1 ½ teaspoons baking powder
¼ tablespoon salt
2 tablespoons lemon juice
1 x 60g egg yolk, lightly beaten
1. Cream butter using Speed 3 until soft.
2. Sift flour, baking powder and salt together.
3. Using Speed 1, gradually add seasoned flour
alternately with combined lemon juice and egg
yolk until a soft dough forms.
4. Knead dough lightly on a lightly floured bench,
wrap in plastic wrap and refrigerate until firm.
Use as required.
CHOUX PASTRY
Makes 20 small puffs or 12 eclairs
100g butter
1¼ cups water
1 cup plain flour
3 x 60g eggs, lightly beaten
1. Place butter and water into a medium
saucepan and bring to the boil.
2. Remove from heat and quickly stir in flour.
3. Continue stirring over medium heat until dough
forms and leaves the side of the saucepan.
4. Remove from heat and place into the large
mixing bowl. Push pastry to spread around
bowl and allow to cool for 5 minutes.
5. Place large mixing bowl onto mixer and using
Speed 3 add eggs one at a time and continue
mixing until pastry is shiny and glossy.
Use immediately for Chocolate Eclairs or Cream Puffs.
SWEET PASTRY
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg, separated
¼ cup custard powder
¼ cup cornflour
¾ cup plain flour
¾ cup self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
1. Cream butter and sugar on Speed 3 until
smooth, add egg and beat until well combined.
2. Using Speed 1 gradually add custard powder
and flours. Add combined lemon juice and
water until a soft dough forms.
3. Knead dough lightly on a lightly floured bench,
wrap in plastic warp and refrigerate until firm.
Use as required.