Profiteroles / Choux Pastry

Choux Pastry

A versatile pastry that can be used to make sweet treats, like profiteroles, eclairs and croquembouche. A savoury filling makes for a tasty appetiser  

INGREDIENTS

130g/5oz unbleached all purpose flour
100g/4oz unsalted butter
4 eggs
300ml water
Pinch of salt

METHOD

  1. Preheat oven to 200c (400f)
  2. Whisk salt and flour in a bowl and leave aside
  3. Heat water and butter together in a sauce pan and bring to boil
  4. Take the pan off the heat and add the flour all at once, stirring briskly till the mixture becomes a soft ball.
  5. Return to heat and keep stirring till it leaves the sides of the pan.
  6. Cool slightly
  7. Add beaten eggs one at a time till the pastry is smooth and shiny
  8. Pipe or spoon 30 equal amounts onto baking sheets lines with baking paper.
  9. Bake for 20 mins or till they a golden brown
  10. Pierce a hole in them as soon as they come out of the oven, to allow the moisture to escape
  11. Fill with your favourite filling
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