Choux Paste

Choux Paste

Ingredients

12oz Flour

8oz Margarine

Pinch Sugar

1/4 oz Salt

4 large eggs beaten (24oz)

1Pint Water

Method

Bring Water, sugar and fat to the boil

Add flour and salt; mix with a wooden spoon until it cleanly leaves the sides of the pan.

Allow to cool and transfer to a food mixer, beat in the eggs a little at a time until a smooth glossy paste with a nice Dropping consistency is achieved.

Dropping consistency:

The paste mix should not be so soft to fall easily off the spoon but it should slide off reluctantly after a few seconds

Lightly grease a baking sheet then hold it under cold running water for a few seconds, and tap it sharply to get rid of excess moisture. This will help create a steamier atmosphere, which, in turn, helps the pastry to rise.

To make the choux buns, place teaspoons of the mixture on the baking sheet, leaving 1 inch (2.5 cm) between them, then bake on a high shelf in a pre-heated oven – gas mark 6, 400°F (200°C) – for 10 minutes. After that, increase the heat to gas mark 7, 425°F (220°C), and bake for a further 15-20 minutes until the buns are crisp, light and a rich golden colour.