Choux Pastry

The secret behind eclairs.

Makes 40 buns

Ingredients:
1 C flour
100 g unsalted butter, cut into pieces
4 eggs, beaten

Method:
1. Preheat oven to 200 degrees and line a cookie tray with baking paper.
2. Sift flour onto a piece of paper.
3. Melt butter in a saucepan with 300 mL water and bring to boil.
4. Add flour to butter mixture and beat with a wooden spoon over the heat until the mixture forms a ball in the centre of the pan.
5. Cool for 2 minutes.
6. Gradually beat in eggs, a little at a time until the paste is smooth and glossy.
7. Use teaspoons to place spoonfuls on baking sheet approx 5 cm apart.
8. Bake for about 20 minutes until the buns are well risen and golden.
9. Remove from oven, turn buns over and poke a hole in each.
10. Return to oven for a further 3-5 minutes or until firm.
11. Allow to cool completely on a wire rack.