Choux Pastry- For Profiteroles, Cream Puffs Or Eclairs

1. 1

   Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.

2. 2

   Stir in the sifted flour. Add the flour all at once. Beat until smoth.

3. 3

   Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.

4. 4

   Allow the mixture to cool slightly.

5. 5

   Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.

6. 6

   Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.

7. 7

   Bake in a hot oven - 220u00b0C for 10 minutes. Reduce the heat to 200u00b0C and continue to cook for 15 to 20 minutes, or until golden and crisp.

8. 8

   Turn the oven off.

9. 9

   Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.

* Per serving · 4 servings · Values may vary.

No additional tips available.