Classic Bigné Choux Pastry
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Step 1 of 8
Method
1 of 8
Bring the water, butter, salt and sugar to a full boil, making sure the butter is completely melted before the liquid boils hard.
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What you are cooking with
Choux paste
- 250 g Water
- 125 g Unsalted butter, 82% fat if available
- 4 g Fine salt
- 5 g Caster sugar, optional for savoury use; helps colour in sweet bignè
- 150 g Plain flour or medium-strength 00 flour, approximately 10.5-12% protein
- 240 g to 270 g Whole egg, beaten; add only as much as the panade needs