Choux Pastry Buns
|Plain flour||125 Gram|
|Unsalted butter||100 Gram, cut into pieces|
|Eggs||4 , beaten|
1. Sift the flour onto a piece of paper. Melt the butter in a medium saucepan with 300 ml (1/2 pint) water. Bring to the boil and tip the flour into the saucepan. Beat with a wooden spoon over the heat for about 1 minute or until the mixture forms a ball in the centre of the pan. Leave to cool for 2 minutes.
2. Gradually beat in the eggs, a little at a time, until the paste is smooth and glossy. Using 2 teaspoons, place spoonfuls of the paste on baking sheets, spacing them about 5 cm (2 inches) apart. You should have enough mixture for about 40 small spoonfuls.
3. Bake in a preheated oven, at 220°C (425°F), Gas Mark 7, for about 20 minutes until the buns are well risen and golden. Remove from the oven and make a slit in the side of each bun to allow the steam to escape. Return them to the oven for a further 3-5 minutes until they are firm. Transfer the buns to a wire rack to cool.