Homemade choux pastry makes light and fluffy profiteroles or eclairs. Simply fill with whipped cream or chocolate custard and dust with icing sugar for a delicious treat.
9 people made this
1/8 teaspoon of salt
250ml boiling water
120g plain flour, sifted
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 230 C / Gas 8.
Place the butter, salt and boiling water in a heavy-bottomed saucepan; bring to the boil over medium heat. Lower heat; add flour and beat vigorously until it forms a ball. Remove from heat and add eggs, one at a time, beating well with a wooden spoon after each addition. Continue beating until the mixture is thick and shiny.
Transfer the choux pastry into a piping bag with a wide nozzle; pipe fingers of pastry or round buns, leaving a little space between each one onto an ungreased baking tray. You can also spoon the pastry in mounds onto the tray.
Bake choux pastry in preheated oven for 20 minutes; reduce the temperature to 180 C / Gas 4 and bake for another 20 minutes, or until pastry or golden brown.
Transfer pastries to a wire cooling rack to cool completely; fill as desired.