PERFECT PASTRIES
RICH SHORTCRUST PASTRY
180g butter, chopped 2¼ cups/340g plain flour
1½ teaspoons baking powder ¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten Extra flour, for kneading
1.Assemble Mixer using scraper beater.
2.Using Creaming/Beating setting, beat butter until light and creamy, about 2 minutes.
3.Using Folding/Kneading setting, add flour, baking powder and salt, mix until well combined, about 30 to 40 seconds.
4.Gradually add lemon juice and egg yolk, mix until mixture forms a slightly crumbly dough, about 20 seconds. Do not overmix.
5.Turn dough onto lightly flour dusted board and knead lightly to form a smooth ball. Wrap dough in plastic wrap and refrigerate for 20 minutes before using.
CHOUX PASTRY
60g butter, chopped
¼teaspoon salt 1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten
1.In a medium saucepan, melt butter, stir in salt and water and bring to the boil.
2.Stir in flour all at once, stir continuously over a low heat until a soft dough forms and leaves the side of the saucepan.
3.Remove from heat and place dough into mixer bowl. Spread the dough around the sides of the bowl to cool slightly.
4.Assemble Mixer using the scraper beater.
5.Using Light Mixing setting, gradually add eggs, mixing until all ingredients are well combined, about 2 minutes.
6.Using Creaming /Beating setting continue beating until mixture is shiny and glossy, about 2 minutes.
7.Lightly grease oven trays and lightly sprinkle with water.
8.Place teaspoons of the mixture onto the trays, allow 3cm spaces between for spreading. Bake in a preheated 220ºC oven for 15 to 18 minutes then reduce heat to 180ºC and cook until puffs are golden brown and crispy, about 10 to 15 minutes . If necessary, cut slits in sides of puffs with tip of
a sharp knife and allow to stand in a warm oven for about 10 minutes or until centre of puffs is dry.
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