Choux Pastry is one of the basics pastry. You can use it to make desserts or to savoury dishes.
In Poland we make soups with small choux pastry balls. Yum!
Recipe is from book "Desserts. Over 150 celebrated recipes hundreds of step-by-step techniques" by Le Cordon Bleu
150 g plain flour
1 tsp salt
15 g sugar
100 g unsalted butter
250 ml water (or 125 ml water and 125 ml milk)
4 eggs, beaten
1. Sift the flour and salt together, then stir in the sugar.
2. Heat the butter and water (or water and milk) gently until the butter melts. Increase the heat to maximum and bring the mixture to a full rolling boil.
3. Tip in all the flour, then remove from the heat and stir. A smooth paste will form which comes away from the pan in a clean ball. Allow to cool for a about 15 minutes. Do not beat the paste at this stage or it will become oily.
4. Once the dough has become smooth, return it to the heat until it is dry and forms a ball. Ir should pull away from the side of the pan as you stir it.
5. Remove from the heat and when paste has cooled slightly, the eggs can be incorporated - if they will added to soon, they will cook. Gradually pour in the beaten egg, beating in each addition. Incorporate as much air as possible.
6. Beat hard when all egg has been added until the paste is smooth and glossy.
7. Paste is ready to use.
8. Check my other recipes where I used choux pastry: Eclairs with buttercream and Profiteroles with whipped cream and cherries.