Choux Pastry

Little balls of light choux pastry can be filled or sandwiched together with savoury or sweet fillings.

Once the butter has melted, bring to the boil, then add all the flour and stir continuously with a wooden spoon until the mixture rolls off the side of the pan. Remove from the heat and cool until just warm.

Transfer the mixture to a medium bowl. Add the egg in six additions, beating well between each addition until the mixture thickens.