Choux pastry is surprisingly easy to make and the crisp pastry shells it produces can be filled with sweet or savoury creams – although Chocolate Éclairs and Cream Puffs are the perennial favourites
½ cup Edmonds standard flour
pinch of salt
½ cup boiling water
1. Sift the flour and salt onto a sheet of greaseproof paper.
2. Put the butter into a saucepan over a low heat and pour on the boiling water. As soon as the butter has melted, remove the pan from the heat and tip in all the sifted flour in one go.
3. Beat with a wooden spoon until smooth, then return to the heat and keep beating until the mixture forms a ball and leaves the sides of the pan clean. Put the dough into the bowl of an electric mixer or a clean mixing bowl.
4. If you are using an electric mixer, add one of the eggs and beat well on medium speed until the egg is absorbed, then do the same with the second egg. Keep beating until the dough is thick and glossy. If you are using a wooden spoon, beat the two eggs together and add them to the dough 1 tablespoon at a time, beating hard until they are all absorbed and the mixture is thick and glossy. (If you add the eggs too quickly the pastry will become too liquid and difficult to shape.)
5. Use as directed for cream puffs, éclairs or savoury puffs.