Choux Pastry

This pastry is the base of many desserts and savoury hors d’oeuvre. Some examples include profiteroles, éclairs and gougeres.

Ingredients

100g unsalted butter
250ml water
150g plain flour sifted
1tsp sugar
1tsp salt
5 eggs

Directions

Bring the butter and water just to the boil; remove the pan from the heat.

Add the mix of flour, salt and sugar and beat.

When dough is smooth, return to the heat until it is dry, forms a ball and pulls away from the side of the pan.

Put the dough in a glass bowl. This will help in cooling the dough down.

Take four of the eggs, one by one add the eggs to the bowl. Beat well after each addition.

Continue beating until the paste is thick and shiny.

Pipe or spoon smooth mounds of the dough onto a baking sheet. Then, lightly brush the tops with a small amount of egg wash made with the last egg. Bake for 20 minutes at 180 degrees.

Out of the oven, leave them to cool for 5 minutes then place them onto a rack to cool completely.