Ingredients

• 1 cup water
• 1 cup all purpose (plain flour)
• 1 pinch of salt
• 1 tbsp white sugar
• 3.5oz -100g salted butter
• 4 whole eggs

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Steps

• Step 1

  Place water, butter and sugar in a deep saucepan and bring to the boil in order for the butter to be melted by the time the water boils.

• Step 2

  Turn off the heat and add the flour, mix well using a wooden spoon.

• Step 3

  Return to low heat and continue mixing until the mixture becomes smooth and does not stick to the sides. this takes approx 3 to 4 minutes, turn off heat and leave to cool a few minutes.

• Step 4

  Break the eggs in a container or bowl to avoid any egg shells and add to the mixture one at a time as you mix vigorously. Keep repeating this process until all 4 four eggs are well incorporated into the mixture. (Note: You could also transfer to an electric mixer and use the beater attachment on medium speed)

• Step 5

  Grease a large sheet pan (shallow tray) with oil, wipe off any excess with cloth or paper towel. You just want a thin film of oil.

• Step 6

  Using a plain pastry tube or nozzle approx half inch, place in a piping bag and fill with mixture.

• Step 7

  Pipe directly on your sheet pan either choux or eclair shapes (see video). Dip your finger in water and push down any spiky bits sticking out, repeat for each item.

• Step 8

  Place in preheated oven and Bake for 30 min at 375°F – 190°C. After the first 15 minutes, slide in a spoon into the oven door to release some of the steam (do not open or they will collapse). This will help the dry out. Keep cooking until they reach your desired colour. A nice golden brown is best.

Little Tips

The choux will keep for two days with pastry cream filling.

Don't let the mixture get too cold before piping.
You can freeze them for later use, try not to squash them so they don't lose their shapes.
You can also add eggwash to give them a nice glossy coating, however in most cases you will not require it, as they will be covered in icing (frosting) or other.

Scoring them lightly with a fork will provide a more uniform rise, otherwise a rustic puff looks great too.