|Strong flour||5 Ounce (140 Grams)|
|Boiling water||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce (125 Grams)|
|Eggs||4 , beaten|
Sift the flour with the salt on to a sheet of greaseproof paper or into a bowl.
Measure the boiling water into a small saucepan and add the butter cut into pieces.
Once the butter has melted, increase the heat and bring rapidly to the boil.
Take the pan off the heat and shoot the flour into the pan all at once.
Stir with a wooden spoon until blended, then return the pan to a low heat and continue to stir until the mixture comes away from the sides of the pan.
Stop immediately this happens, take the pan off the heat and allow it to cool a little.
Gradually start to beat the eggs into the mixture, using an electric hand-mixer or a large wooden spoon.
Add only a little at a time, making sure that the mixture is smooth after each addition.
Depending on the ingredients (especially the size of the eggs), you may not need to incorporate all of the beaten egg.
Stop when the mixture looks like very thick batter; if it is too thin it will be difficult to shape.
Wet the baking-trays (the steam water produces in the oven helps the pastry to rise).
Pipe or spoon the mixture on to the baking-trays in the required shape and bake at 200°C/400°F/Gas Mark 6 until well risen, crisp and brown.
Don't open the oven for the first 10 minutes; even small choux buns take 15 to 25 minutes to cook.
Choux pastry always looks cooked before it is thoroughly dried out, so for crisp results make small slits in the sides of the pastry which allow the steam to escape, then return to a cool (150°C/300°F/Gas Mark 2) oven for an extra 10-15 minutes.
Large buns and rings will always have some pastry which has not cooked; this should be spooned out.