Choux Pastry

Ingredients

• 4 ozs. McDougall’s Self-raising Flour
• 14 pint Water
• 2 ozs. Margarine
• 1/2 oz. Sugar
• 2-3 Eggs

Method

1. 1

   Sieve flour and sugar on to a piece of paper.

2. 2

   Put water and fat into a small saucepan, bring to the boil, then add the flour all at once.

3. 3

   Stir quickly with a wooden spoon until the mixture forms a smooth ball of dough.

4. 4

   Remove from the heat, add one egg, stir, then beat very thoroughly until it has been absorbed.

5. 5

   Repeat with the second egg.

6. 6

   Beat the third egg and add sufficient to bring the mixture to a velvety consistency.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 16. The excerpt below is the record exactly as published.

Choux Pastry 4 ozs. McDougall’s Self-raising Flour. 14 pint Water. 2 ozs. Margarine. 1/2 oz. Sugar. 2-3 Eggs

Cook this with the app: pantry check, scaling, and the assistant.