CHOUX PASTRY

Ingredients (makes about 600g)

  • 220ml water
  • 80g butter
  • Pinch of salt
  • Generous pinch of sugar
  • 125g plain flour
  • 220g beaten egg 

Method

In a medium saucepan, gently heat the water, butter, salt and sugar until just boiling and the butter has melted.

Pour in the flour and beat vigorously with a wooden spoon until the paste is smooth and comes away from the sides. This should be done over the heat, but make sure you keep the paste moving so it doesn’t burn. Decant into a cold bowl, and allow to cool for about 5 minutes.

Add the beaten egg, a little at a time, and incorporate well. This does take a while, and the mixture may look split at first but, believe me, it will come together. You need to get the paste to ‘dropping’ consistency. That is, when you scoop up a large amount, it should drop back down into the bowl within 5 seconds.

When the pastry is ready, put it into a piping bag for use. It will not keep and should be used straightaway.