Choux Paste

You will need:

To make enough paste for 20 eclairs, or 40 profiteroles:

  • 150ml Water
  • 60g Butter
  • 90g Strong White Flour
  • 5g Sugar
  • 5g Salt
  • 3 Eggs

Method:

  1. Place the water and fat into a saucepan and bring to boil.
  2. Take off the heat and stir in the sieved flour.
  3. Return to the heat and cook out, continuously stirring until it leaves the sides of the pan clean.
  4. Allow to partly cool until it can be touched by the fingers and feel warm to the touch.
  5. Beat in the eggs a little at a time, making sure that they are well incorporated to produce a dropping consistency.