Pâte à Choux

Choux Pastry

250 ml (9 fl oz) water
100 g (3.5 oz) butter
Pinch salt
150 g (5 oz) flour
4 eggs

The chef has something to tell you about choux pastry.

Prepare the choux pastry (see technique photographs): combine the water, butter and salt in a heavy-bottomed saucepan. Cook over medium heat until the butter melts and the water comes to the boil; remove from the heat and add the flour all at once. Beat vigorously until a thick smooth dough forms. Reduce the heat to low and return the pan to the stove. Cook, stirring constantly, until the dough pulls away from the sides and bottom of the pan. Remove the pan from the heat and beat in 1 egg until thoroughly blended. Repeat with the second egg. Lightly beat the third egg in a small bowl and add it to the dough, a little at a time, until the dough is smooth, shiny and falls slowly from the spoon in a point. (It may not be necessary to use all of the third egg, or it may be necessary to add all or part of a fourth egg in the same manner, depending on the size of the eggs and the quality of the flour.)