Instructions: Choux pastry can be made in advance and rerigerated.

When baking choux a small tray of water placed in the bottom of the oven will help the pastry to puff up.

You can fill the buns with buttercream creme patissiere (qv) or whatever by making a little hole in the bottom of each pastry and piping the mixture through.

Put the water milk butter sugar and salt into a saucepan and bring to the boil then reduce the heat by half

Add the flour and using a wooden spoon stir vigorously for a few minutes until it becomes one mass.

Transfer to a mixing bowl and using the paddle attachment mix at slow speed.

In a separate bowl whisk the eggs lighdy and then slowly add them to the paste making sure the mixture is well amalgamated.

Put the mixture into a piping bag and pipe the required size on to a lighdy buttered or non stick baking tray.

Brush the pastriff with a lirtle beaten egg.

Bake in the oven preheated to 160 degrees C/325 degrees F/gas mark 3 until golden and light.

Transfer the choux buns on to a wire rack and leave to cool.

Serves 4

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