Basic technique - choux pastry
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Ingredients
- 125ml milk
- 125ml water
- 100g butter
- ½ tsp salt
- 1 tsp caster sugar
- 150g plain flour
- 4 eggs
Method
- Combine the milk, water, butter, sugar and salt in a saucepan and bring to a boil. Immediately when it comes to the boil, remove from heat and sprinkle in the flour and mix & beat with a wooden spoon till smooth
- Return to the saucepan and over medium heat stir the paste constantly for about a minute to dry out the paste a little. It should be just starting to stick to the pan a little.
- Tip the paste into a bowl and beat to release some stem and heat. Once cooled a bit add the eggs one by one, beating with the wooden spoon till smooth before adding next. With the last egg, loosely beat it before adding a little at a time - you may not need all of it. The pastry should be shiny and a thick ribbon consistency - just about falling off a spoon.
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