Choux Pastry is fantastic for chocolate eclairs or puffs or profiteroles – it’s fairly easy to make, and a good workout for your arms!
Method
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Place the water and butter in a saucepan and slowly bring the mixture to the boil. Remove from the heat and add the flour and salt. Return to the heat and stir quickly with a wooden spoon until a ball forms in the middle and the dough comes away from the sides.
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Remove the mixture from the heat and leave it to cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the dough becomes stiff.
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Pipe into eclairs or form teaspoons of mixture to make puffs and bake at 180 degrees for 15 minutes or until lightly browned.
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When cool, fill with cream or custard. Makes 16 puffs or 12 eclairs.
Recipe Hints and Tips:
- Raw dough can be kept covered in the fridge under a damp tea towel for 1 day, or if doubled wrapped in plastic wrap - frozen for up to three months.
- Dry empty puffs or eclairs can be kept in a sealed container for up to 2 days. Just reheat for a few minutes to freshen up.
