Savoury Choux Pastries

Make a half or full batch of choux pastry and, using a piping bag with a 2cm nozzle, pipe balls about the size of a small cherry tomato [for choux puffs] or 3km lengths [for mini-éclairs] onto a baking tray lined with baking paper; hold the bag just above the tray and lift it abruptly to finish. A good trick is to support the baking tray on a small stockpot positioned on the bench — this reduces the strain on your back and provides greater control of the piping bag. Paint the pastry lightly with an egg yolk beaten with a pinch of salt, taking care not to let the egg dribble onto the paper since this will inhibit the rising. Bake in a 210°C oven until risen, about 6-7 minutes, then reduce the temperature to 170°C for another 3-4 minutes. Break one choux puff or éclair open to check that it is dry and cooked inside; cook some more if required. Allow to cool.