For one round loaf of
800g:
• 500g white bread flour
• 300ml lukewarm water
• 10g dried baker’s yeast*
• 10g salt
For 20large or 40small
choux:
• 300ml water
• A little salt
• A little sugar
• 120g butter
• 240g plain flour
• 6eggs
Put the flour, salt and dried yeast into the stainless steel bowl. Fit the kneader and the lid and
run for a few seconds on speed 1. Add the lukewarm water through the opening in the lid.
Knead for eight minutes. Allow the dough to rest at room temperature for around half an hour.
Then work the dough by hand into a ball. Place the ball of dough on a buttered, floured baking
sheet. Allow to rise for a second time at room temperature for about an hour. Preheat the oven
to 240°C. Make cuts on the top of the loaf with a sharp blade, and brush with lukewarm water.
Put a small container full of water into the oven: this helps the bread to form a golden crust.
Bake for 40minutes at 240°C.
* in UK use dried yeast labeled ‘Easy Bake’ or ‘Fast Action’
In a pan, heat the water with the butter, salt and sugar. Bring to the boil and add the flour to
the pan all at once. Stir with a wooden spatula until the pastry absorbs all of the liquid. Allow
to cool. After cooling, put the pastry into the stainless steel bowl, and fit the mixer and the lid.
Select speed 1and incorporate the eggs one by one, through the opening in the lid. After total
incorporation of the eggs, work the pastry for a further two to three minutes until it is smooth.
Using a small spoon or a piping bag, make small heaps of pastry on a buttered, floured baking
sheet. Cook in the oven at 180°C for 40minutes. Allow to cool in the oven with the oven door
open. Do not remove from the oven immediately, as you risk the choux sinking. When they
are completely cool, fill them with firm whipped cream, ice cream or confectioner’s custard.
Kneading hook
Mixer
Bowl
Bowl
White bread
Choux pastry
Tip: Baker’s yeast
should never come into
direct contact with either
sugar or salt, which
prevent the yeast from
acting.
Tip: To make
gougères, replace the
sugar with a pinch of
salt and sprinkle the
choux with grated cheese
before cooking.
