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RECIPES
CHOUX PASTRY
INGREDIENTS
60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten
METHOD
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.
SWEET SHORTCRUST PASTRY
INGREDIENTS
125g butter, chopped
2 tablespoons caster sugar
1 x 60g egg
¼ cup custard powder
¼ cup corn flour
¾ cup (110g) plain flour
¾ cup (110g) self raising flour
2 tablespoons lemon juice
1 tablespoon iced water
Extra flour, for kneading
METHOD
1. Assemble mixer using scraper beater.
2. Using Creaming/Beating setting, beat
butter and sugar until light and fluffy,
about 3 minutes.
3. Add egg and beat until well combined,
about 30 seconds.
4. Using Folding/Kneading setting,
mix custard powder and flours and
gradually add lemon juice and water
until a soft dough is just formed, about
30 to 40 seconds.
5. Turn dough onto lightly floured board
and knead lightly to form a smooth
ball. Wrap dough in plastic wrap and
refrigerate for 20 minutes before using.