INGREDIENTS

INSTRUCTIONS

CHOUX
EGG WASH
Choux:
Place water in a saucepan.
Cut butter into small pieces and place in the saucepan. Bring to the boil.
When the butter is completely melted remove from the heat and stir in the
flour all at once.
Mix rapidly with a wooden spoon until dough comes away from the sides of
the saucepan.
Keep stirring over a low heat for 1 minute to allow the dough to dry out a
little. Cool 5 minutes.
Place dough in the food processor.
With the motor running, add eggs one at a time. Process well before adding
the next egg. The dough should be smooth and shiny.
Place 2 tablespoonsful lots of dough on a baking paper lined oven tray.
Brush with egg wash if wished.
Egg Wash: Lightly beat egg and water together.
Stand 10 minutes.
Bake at 200 C for 35 minutes.
Remove from oven. Turn oven off.
Cut a slit in pastry to allow steam to escape.
Return to oven and leave to cool and dry out with oven door slightly open.
When completely cold, split and fill with custard and peaches and drizzle
with raspberry puree.
Converted by MC_Buster.
NOTES : Makes 12. Use flour suitable for breadmaking for this recipe.
Converted by MM_Buster v2.0l.

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