LSA students make choux pastry from scratch

LSA students made choux pastry from scratch in their food technology lesson, filling the baked pastries with whipped cream and finishing them with chocolate.

Choux pastry starts in a saucepan. Students cooked the flour into the mixture before gradually beating in the eggs. In the oven, steam made the pastry rise, creating the hollow centre that makes choux ideal for filling.

Once the pastries had cooled, students added the whipped cream and chocolate. From judging the consistency of the dough to filling the delicate shells, the lesson gave students a chance to see how much difference timing and technique can make to a finished bake.