- 500 ml water
- 250 grams shortening
- 10 grams salt
- 370 grams bread flour, sifted
- 12 eggs
Preparation time 25mins
Cooking time 55mins
Place water, salt, and shortening in a pot and bring to a rolling boil. Add flour and cook until paste clears the sides of the pan. Make sure the shortening is completely melted before adding the flour. Add eggs in 3 stages, once the roux has cooled down to approximately 65 degrees. Scrape the bowl before adding the last amount of eggs.
Paste may be softened but can’t be stiffened with flour that hasn’t been gelatinized. The correct paste consistency may be defined as stiff enough to stand up and soft enough to spread when lukewarm.
Place choux pastry in a pastry bag and pipe out mounds. Bake in a preheated 425 oven for 10 minutes and then at 375 degrees for 20 minutes or until golden.