Choux Pastry

[Pastry, Pasta and Batters]

85g/3oz butter

200ml/7fl oz water

105g/3 3/4oz plain flour, well sifted

a pinch of salt

3 eggs

1. Put the butter and water into a saucepan. Bring slowly to the boil so that by the time the water boils the butter is completely melted.

2. Immediately the mixture is boiling fast, tip in the flour and salt and remove the pan from the heat.

3. Working as fast as you can, beat the mixture with a wooden spoon, it will soon thick and smooth and leave the sides of the pan.

4. Stand the bottom of the saucepan in a bowl or sink of cold water to speed up the cooling process.

5. When cool, beat in the eggs a little at a time, until soft, shiny and smooth. The mixture should be of a dropping consistency.

6. Use as required.