50g butter or margarine
60g strong plain flour
3 medium eggs lightly beaten
Some whipped cream
Some chocolate sauce
- Place the butter in the water and melt over gentle heat, then bring to the boil.
- Remove from the heat and stir in the flour. (Make sure water is boiling before adding flour, otherwise a thin paste will form.)
- Return to the heat, keep stirring until the mixture forms a ball in middle of pan.
- Transfer to a large bowl to cool.
- Thoroughly beat the eggs into the cooled mixture, a little at a time with a wooden spoon or an electric whisk.
- Heat the oven to 200C, 400F, Gas Mark 6.
- Grease several baking trays, then run under a cold tap leaving a film of water on the trays.
- Using two teaspoons, place walnut-sized mounds of choux pastry well-spaced out on prepared baking trays.
- Bake for 20-25 minutes until well risen, brown and firm. Make a slit in the sides to let steam escape. Cool on a wire rack.
- Fill with whipped cream, drizzle in chocolate sauce, yes!
Choux pastry - easier than you think!