Basic Choux Pastry
|Butter||2 Ounce (50 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Plain flour||1⁄2 Ounce, sieved (65 Gram)|
Place the butter and water in a saucepan and heat gently until the butter has melted.
Bring quickly to the boil, remove from the heat and beat in the flour.
Return to the heat and cook, stirring all the time for 1 minute.
Allow to cool.
Beat the eggs lightly.
Place the cooled mixture in the bowl and, using the double-bladed chopping knife, gradually pour in the beaten eggs, a little at a time.
Mix to a stiffish paste.
Use as required.