Choux Pastry

If you are a keen cook, then this is a recipe worth practicing. You have to be precise with ingredients for a great success. I never add sugar as some sweet recipes suggest as such delicate pastry is easily sweetened with cream or a dust of icing sugar. Choux puffs freeze well after cooked and cooled completely. Simply pack loosely in a freezer bag and defrost straight in the oven when needed. Choux pastry is very versatile as it can be used in savory canapés or in delicious desserts. Further on I will give a recipe in which choux paste is mixed with chopped broad beans and feta cheese and deep fried! 

1 1/2 cup water
Pinch salt
65g butter
125g flour
4 eggs

Put water and butter in a saucepan over low heat until butter melts. As soon as butter melts turn heat to high to boil rapidly. When mixture boils, turn off heat and tip in flour and salt at one go. Beat vigorously with a wooden spoon until smooth thick paste forms. Return mixture to low heat and continue to beat for just one minute so that mixture dries a little. Transfer mixture to a mixer and leave it to cool slightly. Attach the k beater and mix in the eggs one at a time on medium speed. The finished dough must be glossy and should fall off the spoon. Pipe small choux buns the size of cherry tomato, on oiled baking sheet using piping bag fitted with plain 1 cm nozzle. Bake in 210c oven for 15 to 20minutes or until golden. Cool on wire rack.