Mary Berry Choux Pastry Recipe

Name: Mary Berry Choux Pastry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Varies
Cuisine: French
Ingredients: 50g butter; 150ml water; 75g plain flour, sifted; 2-3 eggs, beaten (including one for glazing); 200ml pouring double cream; For the chocolate sauce: 75ml double cream, 75g Bournville dark chocolate

Dive into the art of choux pastry with Mary Berry's celebrated Choux Pastry Recipe. This delightful recipe, known for its lightness and versatility, is a staple in French baking and has been popularized by Mary Berry, particularly for creating sumptuous desserts like profiteroles and éclairs. Below, we explore the intricacies of making choux pastry, providing a comprehensive guide to ingredients, preparation steps, and more, as inspired by Mary Berry's teachings.

Mary Berry Choux Pastry Recipe: A Detailed Guide

Cultural or Historical Context

Choux pastry holds a prestigious spot in French cuisine. Renowned for its puffiness and hollow inside, it's the base for many exquisite desserts. Mary Berry, a revered figure in the culinary world, simplifies this classic with her approach, making it accessible to home bakers everywhere.

Ingredients for the Choux Pastry

Butter: 50g (2oz)
Water: 150ml (¼ pint)
Plain Flour (Sifted): 75g (3oz)
Eggs (Beaten): 2, plus 1 extra egg for glazing
Pouring Double Cream: 200ml (⅓ pint)
For the chocolate sauce: Double Cream (75ml or 2½ fl oz) and Bournville dark chocolate (75g or 3oz), broken into pieces

Preparation Instructions

Preheat and Prepare: Start by preheating your oven and preparing a baking sheet with non-stick paper.
Combine and Cook: Melt the butter with water, then add flour to form a dough. Incorporate the eggs gradually to achieve a smooth consistency.
Bake to Perfection: Shape the dough on the baking sheet, glaze with an egg, and bake. Initially at a higher temperature, then reduced to ensure it's perfectly puffed and golden.
Final Touches: Fill the pastry with cream and dip in chocolate sauce for an indulgent finish.

Storage and Reheating

Unfilled choux pastry can be stored in an airtight container for a day. However, once filled or coated with chocolate, it's best enjoyed fresh to maintain its texture and flavor.

Nutritional Information

Choux pastry is relatively light, but the cream and chocolate add richness. A single serving contains calories mainly from fats and carbohydrates.

FAQ about the Mary Berry Choux Pastry Recipe

Can I freeze choux pastry? It's best enjoyed fresh; freezing might affect its texture.
How do I ensure my choux pastry puffs up? The key is in the moisture of the dough and the initial high oven temperature.

Mary Berry's expertise in baking shines through this choux pastry recipe, making it a perfect project for those looking to master French baking techniques. With its crisp shell and soft interior, choux pastry offers a delightful base for a variety of desserts, from profiteroles to éclairs.

For further details and more of Mary Berry's recipes, visit her official website or the specific recipe pages linked to this overview.