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.
- 150ml (1/4 pint) water
- 50g (2oz)margarine
- 65g (2& 1/2 oz) plain flour, sieved
- 2 eggs, size 3, lightly beaten
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.
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For US to UK equivalents for food weights and measurements see this rough guide
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