Choux pastry

Method

• Heat water and butter in a small, heavy-based saucepan. Bring slowly to the boil, allowing butter to melt before water boils.
• Remove from heat, and add flour and salt. Return to heat and stir quickly until a ball forms in the middle and the dough comes away from the sides.
• Remove from heat and leave to cool for about 5 minutes.
• Add eggs, one at a time, beating well after each addition until dough is firm.
• If making puffs, place heaped teaspoonful onto greased baking trays or pipe finger shapes of 6 - 8 cm for éclairs.
• Bake in a preheated oven at 200 °C for 10 minutes. Reduce oven temperature to 180 °C and continue baking for 15 minutes. Leave to cool in oven.
• Fill with cream, confectioner's custard or savoury fillings.