Choux Pastry

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Choux pastry is what chocolate éclairs are made from and so, too, are profiteroles. Few people make it, and yet it is the easiest pastry of all to master. The trick is to work quickly.

You need:

60g of flour
50g of butter
1tsp sugar
2 beaten eggs
150ml of water.

Add the flour to the sugar and have it standing by. Put the water and butter in a medium-sized pan and bring it to the boil.

While stirring briskly, shoot in the flour, all in one go. Mix thoroughly and then beat in the eggs using a wooden spoon.

That’s it, it’s done.

To make profiterole cases bake dessertspoons of the mixture on a baking tray in an oven preheated to 200°C, 400°F.

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