How To Make Choux Pastry

Directions

• Place the water and butter in a saucepan and slowly bring the mixture to the boil.  Remove from the heat and add the flour and salt.  Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.
• Remove the mixture from the heat and leave it to cool for about 5 minutes.  Add the eggs one at a time, beating well after each addition until the dough becomes stiff.
• Pipe into eclairs or form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.
• When cool, fill with cream or custard.  Makes 16 puffs or 12 eclairs.
• Recipe Hints and Tips:
• Raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap – frozen for up to three months.
• Dry empty puffs or eclairs can be kept in a sealed container for up to 2 days.  Just reheat for a few minutes to freshen up.