The Basic Choux Pastry

• 150 mls (¼ pint) water
• 50 g (2

Put the water, butter and salt in a saucepan. Bring to the boil, and add the flour all at once, beating vigorously and continuously as you cook the mixture, for 2 or 3 minutes to obtain a thick firm paste. When it leaves the sides of the pan and has a shiny appearance, remove from the heat. Beat in the eggs, one at a time, making sure the first is fully incorporated before adding the second.