Choux pastry

Preparation

1. 1

   Bring the milk, diced butter and salt to the boil in a saucepan.

2. 2

   Off the heat, tip in the flour all at once and beat vigorously with a spatula until you get a smooth ball that pulls away from the sides of the pan: this is the 'panade'.

3. 3

   Return to low heat for 1–2 minutes, stirring constantly to dry out the panade — a well-dried base absorbs the eggs better and the buns will rise more.

4. 4

   Off the heat, beat in the eggs one at a time, mixing well after each addition: the dough is ready when it falls off the spatula in a smooth ribbon.

5. 5

   Pipe immediately onto a baking tray and bake in a hot oven, never opening the door during baking or the buns will collapse.