-
1
Line the baking sheet with baking paper and put in the oven.
-
2
Preheat the oven to 190C.
-
3
(I used a 600W oven.)
-
4
Sift together the cake flour and strong flour.
-
5
Beat the eggs.
-
6
Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil.
-
7
Turn the heat off when the butter has melted completely.
-
8
Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
-
9
Add the beaten eggs to the mixture, a little at a time, and beat quickly.
-
10
It is difficult to beat at first, though.
-
11
If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
-
12
Pipe the paste (about 4 cm in diameter) onto the heated baking paper.
-
13
To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops.
-
14
Moisten your finger with water and touch the tip on top to flatten.
-
15
Make a shallow criss-cross slit on each top (this helps make the pastry plump)
-
16
Spray a little water in top and bake at 190C for 20 minutes.
-
17
Reduce the temperature to 180C and bake for an additional 10 minutes or so.
-
18
After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door.
-
19
You will have plump choux pastries.
-
20
This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny.
-
21
In that case, adjust the amount of beaten eggs.
-
22
You might think it is too stiff, but actually, you will have a better result this way.
-
23
(In the photo, I used just 3/4 of beaten eggs.)
-
24
I made these with strawberries and custard.
