|Water||1⁄4 Pint (150 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Strong plain flour||2 1⁄2 Ounce, sifted (65 Gram)|
|Eggs||2 , beaten|
1. Put the water and butter in a pan over a low heat until the butter has melted, then increase the heat until the water boils and rises in the pan.
2. Immediately add the flour and beat well over the heat until the mixture leaves the side of the pan and forms a ball. Remove from the heat and leave to cool for a few minutes.
3. Beat in the eggs, a little at a time. Beat each addition of egg in well until the mixture regains its original stiff consistency. An electric mixer can be used at this stage but if an aluminium pan is used, it is essential to transfer the mixture to a bowl before adding the eggs because the action of the beaters on the saucepan could discolour the mixture.
4. Use as required. If baked, the choux pastry should be cooked in a preheated hot oven for the first 10 minutes so that it rises rapidly. The oven temperature is then reduced for the remainder of the time.