Choux Pastry

Ingredients :

• 1 cup water
• 75g butter
• 1 cup plain flour
• pinch salt - optional
• 4 eggs, lightly beaten

Preparation and Cooking Instructions

1. Combine water and butter in a medium sized saucepan. Place over a low heat. Heat gently to melt the butter and bring the mixture to the boil.
2. Sift flour and salt together onto a piece of kitchen paper. Add to the butter mixture all at once.
3. Cook, stirring, for 1 - 2 minutes or until mixture leaves the sides of the saucepan and forms a ball around the spoon. Remove from heat.
4. Transfer mixture to a bowl. Spread it up the sides of the bowl using a wooden soon. Allow to cool for about 5 minutes or until comfortable to touch.
5. Add eggs gradually, beating well after each addition - this may be done by hand or by electric mixer. Beat until mixture is smooth and glossy - you may not need all of the last egg.
6. Drop rounded spoonfuls of the mixture onto lightly greased baking trays, allowing room for spreading. Bake in a hot oven (200°C) for 10 minutes. Reduce temperature to moderate (180°C) and bake for a further 20 minutes or until puffs are golden and firm to touch. Make a small slit in the side of each puff. Return to oven to dry out for 5 minutes. Pastry can be used with sweet or savory fillings.
7. Cooks Notes : To make eclairs, pipe choux mixture into a finger shape about 7cm long. Fill with whipped cream or thick custard and top with chocolate icing. Before placing the pastry in the oven, sprinkle with a little water to help produce steam and therefore make leavening faster. Choux cases freeze very well. Place in a freezer bag, make sure all the air is removed, and seal well. Choux is great with savory fillings. Add some cheese and herbs to the batter and deep fry small pieces in hot oil until golden and crisp. Drain on kitchen paper.