Choux Pastry

Ingredients

110 g Bakers' Magic Gluten free flour

15 g Maize starch

~1/4 tsp Salt

250 g Water

4 Eggs

110 g Butter

 

Method

Turn oven on to 210 C.

Mix together the Bakers' Magic Gluten free flour & maize starch.

Thermomix

Put water, salt & butter into the TM bowl and cook at 100 C for 5 minutes on speed 2.

Add the flour & mix for 20 secs on speed 4.

Take bowl out & allow to cool for ~10 mins.

Put the timer on for ~40 sec, start mixing at speed 5 & drop the eggs onto the rotating blades one at a time.

Stove top & Stand mixer*

Put the water, salt & butter into a saucepan & heat gently until the butter has melted.

Turn up the heat until the mixture starts to boil.

Remove from the heat & add the flour, quickly stirring/beating it.

Return the pan to a low heat continuing to stir the mixture for another ~minute. It will be very thick. 

Remove the pan from the heat & transfer mix to a mixing bowl. It can be mixed by hand but it is so much easier with a mixer. 

Cool the mix by beating it gently.

Increase the speed on the mixing, add an egg & continue beating until the egg is incorporated.

Repeat with the other eggs (one at a time).

Both

Line 1 or 2 trays with baking paper.

Transfer the choux paste to a piping bag with a plain or star nozzle (I used a size 15 plain nozzle). Pipe "dollops" on to the baking paper leaving space in between for expansion. The size & shape of the "dollops" will depend on the use of the choux buns (profiteroles, eclairs, large, small etc). This mix will make ~15 largish buns or ~32 small ones. 

Getting rid of the little tip - Put some water in a little dish, dip your fingers into the water & smooth over the tips on the choux paste. If the paste starts sticking wet your fingers again. I flick some of the water from my fingertips onto the trays to produce a bit more steam. 

Transfer the tray(s) to the oven & bake at 210 C for approximately 25 mins (large buns) or 20 mins (small buns). The time will depend on the size & shape of your choux paste & your oven. Don't open the oven while the choux are baking (you don't want them deflating).

Allow to cool to room temperature before filling them with something delicious. Store the buns in an airtight container without filling them if they are not going to be eaten on the day they were made.