Choux Paste

The essential technique is to cook the paste until it begins to puff up, then add the eggs very slowly off the heat, beating to incorporate as much air as possible. The paste should be just warm enough to cook the eggs slightly but not so hot that it sets the mixture. This quantity of choux paste will make 40 buns or 30 eclairs.

1. Bring 100 g unsalted butter anti 250 ml water just to the boil; remove the pan from the heat.

   

2. Add 150 g plain flour sifted with 1 tsp each salt and sugar and beat.

   

3. When dough is smooth, return to heat until it is dry, forms a ball and pulls away from the side of the pan.

   

4. Slowly add tour beaten eggs, off the heat so they do not cook, beating well after each addition.

   

5. Continue beating until paste is thick and shiny. It should drop off spoon when shaken.