Traditional Scotland Meal Ideas

Choux Pastry Recipe

Choux pastry is a form of light pastry used to make profiteroles, eclairs or any other dish requiring a light pastry. Its raising agent is the high water content, which boils during cooking, puffing out the pastry but leaving a certain amount of texture inside the pastry. Unlike puff pastry, it uses eggs.

Ingredients:

• 150ml (1/4 pint) water
• 50g (2oz)margarine
• 65g (2& 1/2 oz) plain flour, sieved
• 2 eggs, size 3, lightly beaten

Method:

Place water and margarone in a medium sized saucepan and bring to the boil over a moderate heat. Remove from heat and immediately add sieved flour. Return to heat and beat with a wooden spoon for 2-3 minutes until mixture leaves sides of pan. Cool slightly

Gradually beat in whisked eggs until no traces remain. Then simply use as required.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.