Choux Pastry

Directions

• Preheat the oven to 200˚C/gas mark 6
• Heat the butter and water in a small saucepan over a medium heat and bring to a simmer.
• Sieve the flour into the pan and beat with a wooden spoon until combined and it comes away from the sides of the pan.
• Remove the pan from the heat and allow the mixture to cool and rest for 5 minutes.
• Gradually beat in the egg until you have a glossy, smooth-textured paste
• Line a baking tray with baking parchment paper and brush the paper with water. Shake off any excess water so the paper is just damp
• Pipe the mixture on to a baking tray in your desired shapes, lengths for chocolate éclairs or balls for profiteroles.
• Dip your finger in a little water and tap down any peaks, place the tray into the oven and bake for 7–8 minutes or until golden brown.
• Remove from the oven and with the tip of a sharp knife, make a small incision in the bottom of each ball/length to release the steam and set aside to cool before use.