- 60g (21/2 oz) Strong White (Bread)Flour
- 150ml (5fl oz) Cold Water.
- 50g (2oz) Butter or Lard.
- 2 medium Eggs.
Scales - Saucepan - Wooden Spoon/ Spatula - mixing bowl - basin- measuring jug, piping (savoy )bag. plain and serated nozles/tubes - baking sheet - bakingparchment or silicone matt
Make sure that the fat is melted before the water boils. Allowing the water to boil for too long will reduce the volume in the form of steam which is required to aerate the finished product.
The principle of aeration in this product is Physical.
50%, 75%, or 100% wholemeal flour may be used.
Greasy and heavy: basic mixture over-cooked.
Soft- not aerated: flour insufficiently cooked, eggs insufficiently beaten in the mixture, oven too cool, under-baked.
- Weigh and sift the flour into a bowl, put to one side.
- Put the water and butter into a medium sized saucepan. Place on a low heat to melt the fat, increase the heat to bring the mixture to the boil.
- Add the flour to the boiling fat/water, stirring in using a wooden spatula/spoon.
- Lower the heat and beat the mixture vigorously to form a smooth ball of paste (roux) that leaves the side of the saucepan clean,.This should take no more than 1 minute- do not overcook.
- Remove from the heat and tip into a cool mixing bowl.Before adding the egg, allow to cool. The egg will start to cook if you add it to the hot paste.
- A good way to test if the paste is cool, place the inside of your wrist on the paste,if you cannot leave your wrist comfortably for 10 seconds it is still too hot.
- Beat the eggs together in a separate bowl so that the yolks and whites are evenly mixed together.
- Return the paste to the now cooled saucepan
- Gradualy add the egg in 5 lots, beating thoroughly after each addition.
- When all the egg is added, the mixture needs to be beaten by hand for at least 2 minutes, this will develop the gluten in the flour and produce a glossy, pipeable consistency.