About this recipe:These versatile choux pastry shells are perfect for making profiteroles, or get creative and fill with a variety of fillings - custard, ice cream, whipped cream and fresh fruit - the possibilities are endless!
110g margarine or butter
1/8 teaspoon salt
250ml boiling water
125g sifted plain flour
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 230 C / Gas 8.
In medium saucepan, combine margarine, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
Pipe or spoon onto ungreased baking tray and bake 20 minutes, reduce heat to 180 C / Gas 4 and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill as desired.
How to melt chocolate
Want perfectly melted chocolate to drizzle over your eclairs or profiteroles? Watch our How to melt chocolate video to see how it is done!