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RICH SHORTCRUST PASTRY
180g butter, chopped
2¼ cups/340g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten
Extra flour, for kneading
1. Assemble Mixer using scraper beater.
2. Using Creaming/Beating setting, beat
butter until light and creamy, about 2
minutes.
3. Using Folding/Kneading setting,
add flour, baking powder and salt,
mix until well combined, about 30 to
40 seconds.
4. Gradually add lemon juice and egg
yolk, mix until mixture forms a slightly
crumbly dough, about 20 seconds. Do
not overmix.
5. Turn dough onto lightly flour dusted
board and knead lightly to form a
smooth ball. Wrap dough in plastic
wrap and refrigerate for 20 minutes
before using.
CHOUX PASTRY
60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten
1. In a medium saucepan, melt butter, stir
in salt and water and bring to the boil.
2. Stir in flour all at once, stir continuously
over a low heat until a soft dough forms
and leaves the side of the saucepan.
3. Remove from heat and place dough
into mixer bowl. Spread the dough
around the sides of the bowl to
cool slightly.
4. Assemble Mixer using the
scraper beater.
5. Using Light Mixing setting, gradually
add eggs, mixing until all ingredients are
well combined, about 2 minutes.
6. Using Creaming /Beating setting
continue beating until mixture is shiny
and glossy, about 2 minutes.
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. Bake in a preheated
220ºC oven for 15 to 18 minutes then
reduce heat to 180ºC and cook until
puffs are golden brown and crispy,
about 10 to 15 minutes . If necessary,
cut slits in sides of puffs with tip of
a sharp knife and allow to stand in a
warm oven for about 10 minutes or until
centre of puffs is dry.
PERFECT PASTRIES
BEM800_IB_Issue_0110.indd 48 10/12/09 10:00 AM