Choux Pastry

This paste is the one used for making eclairs, cream puffs and other confections. On baking, the paste should puff up and be quite hollow inside. It should not be necessary to scoop out any uncooked paste if a carefully balanced basic recipe is used. Don't skimp the beating of the paste once the eggs have been added, since the pastry is entirely dependent for its rise on the air which is incorporated at this stage.

Choux Paste

2 oz butter
1/4 pint milk and water mixed
2 1/2 oz. plain flour, sifted
2 standard eggs, beaten

Put the butter, milk and water in a small saucepan and heat until the butter is melted ; bring to the boil. Meanwhile sift the flour on to a piece of grease proof paper. Drwa the pan aside and shhot in all the flour at once. Beat thoroughly with a wooden spoon until the mixture is smooth and comes away from the side of the pan, bu do not overbeat or the fat may separate out. Cool slight, then beat in the eggs a little at a time. The paste should look shiny and be thick enough to hold its shape, but not stiff