Choux pastry piped onto puff pastry squares recipe
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Make sure all your ingredients are prepared before you start. Preheat the oven to 200C/Gas 6. Take the butter out of the fridge so that it can soften.
Ingredients:
-250ml/9fl oz water
-125g/4½oz butter
-125g/4½oz plain flour
-4 eggs, beaten
Instructions:
1. Put the water and butter in a saucepan and heat until the butter has melted. Remove from the heat and stir in the flour until it forms a smooth paste.
2. Return to the heat and cook, stirring constantly, until the mixture comes away from the sides of the pan and forms a ball. Remove from the heat and leave to cool for 5 minutes.
3. Stir in the beaten eggs, a little at a time, until the mixture is smooth and glossy. It should be soft enough to pipe but firm enough to hold its shape. If it is too soft, add a little more flour. If it is too firm, add a little more water.
4. Put the mixture into a piping bag fitted with a star nozzle and pipe small blobs onto the prepared baking sheets, leaving room for them to expand.
5. Bake in the oven for 10 minutes, then reduce the oven temperature to 180C/Gas 4 and bake for a further 15-20 minutes until golden brown and crisp.
6. Remove from the oven and leave to cool on a wire rack. Serve with a dipping sauce or filling of your choice.
This recipe for choux pastry piped onto puff pastry squares is a quick and easy way to make tasty canapés or snacks. The puff pastry squares can be bought ready-made from most supermarkets, or you can make your own using this recipe. Simply pipe the choux pastry onto the squares and bake in a hot oven until golden brown and crisp. Serve with a dipping sauce or filling of your choice
