Set oven to 230C
Choux Pastry:
250ml All purpose flour
250ml water
125g Butter (cut into 1 cm blocks)
2ml salt
5ml Sugar (for sweet pastry)
4 Large eggs ( may need more)
Method:
- Sift flour into a mixing bowl.
- Put water, butter, salt and sugar in to a medium sized saucepan.
- Bring slowly to a boil (the butter must be melted before it boils).
- Immediately remove from heat, tip the flour into the pot all at once.
- Stir vigorously with a wood spatula.
- Remove from the heat and let it cool a little.
- Beat the eggs together with a fork.
- Add the egg a little at a time to the dough, beat after each addition until thoroughly incorporated.
- Do not add all the egg unless necessary
- The dough is right when it is shiny as satin and holds its shape on a spoon
- Use warm
