Choux Pastry Recipe
- 150g (1 cup) Cummins Milling First Quality Bakers Flour
- 150g (1 cup) water
- 75g butter
- Pinch of salt
- 4 eggs (approx. 55g each)
Place the water and butter in a saucepan over a low heat. Bring it to the boil (it is important the mixture boils).
Sift the flour and add to the butter/water mixture. Add salt. Stir until the mixture forms a ball and starts to come away from the sides of the pan. Remove from the heat.
Place in a mixing bowl and spread out around the bowl to cool, for about 5 minutes.
Place eggs in another mixing bowl and combine.
Using a wooden spoon gradually add small amounts of egg until the mixture absorbs the egg and gets a shine to the pastry. (As flour is a natural product the amount of egg that it absorbs may vary). The pastry will slowly fold in on itself when the correct amount of egg has been added (it may take a little more or a little less egg).
Either pipe or drop small spoonfuls of pastry on a well-greased baking tray.
Sprinkle with water.
Bake at 250oC (230 dgrees C fan-forced) for 10 minutes.
Turn the oven down to 180 degrees C (160 degrees C fan-forced) for 20 – 25 minutes (depending on the size of the puffs).
When baked and appearing golden brown in colour, take out of the oven and make a small slit in the side of the puff to let the steam out.
When cooled fill with whipped cream and top with either melted chocolate or sift icing sugar over the top.