On Choux Paste and Piping Bags

Like boiling sugar or making egg and butter sauces, making choux is one of those things that seems to unman normally resourceful and well-balanced people, but it is, for pastry, very straightforward and once mastered lends itself to a multitude of useful and delicious concoctions. The basic recipe for choux paste is given below with the fish pie. There are only two things to get right: don’t use too much water and always sift the flour. Use a saucepan that’s big enough to hold the flour and eggs and that will also allow you to beat the hell out of the mixture without it flying off around the kitchen.