Choux pastry

Step 1/9

• oven

Preheat the oven to 190 Celsius.

Step 2/9

• 37½ g flour
• ½ dash salt

• saucepan
• sieve
• wooden spoon

Sieve the flour and salt into a large saucepan.

Step 3/9

• 62½ ml water
• 25 g butter

• saucepan

Pour the water and butter into a saucepan and bring to the boil.

Step 4/9

Pour the boiling water butter mixture into the flour.

Step 5/9

• wooden spoon

Over a gentle heat stir quickly with a wooden spoon until a ball of dough is formed.

Step 6/9

• 1 eggs

Remove from the heat and thoroughly beat in one egg until it’s fully absorbed. Then repeat with the second egg. The dough should be a velvety consistency and keep its shape when a spoons pulled over it.

Step 7/9

• piping bag
• baking tin
• baking sheet

Put the dough into a piping bag and on a baking tray lined with grease proof paper pipe into balls or sausage shapes.

Step 8/9

Bake for 30 minutes.

Step 9/9

• knife

Once golden cut the choux pastry in half whilst it’s still hot.