Prep Time | 12 minutes
Cooking Time | 20 minutes
Serves | 10 people
- Preheat the oven to 200°C (fan 180°C, gas mark 6) and line a large baking tray with parchment.
- Measure out the flour and sugar into one bowl and set aside.
- Beat the eggs in a bowl until lightly frothy and set aside too.
- In a sauce pan melt the butter with the water and bring to the boil.
- Remove the pan from the heat, quickly add the flour and sugar and mix together well.
- Return the pan to a gentle heat and stir vigorously for approximately 1 minute to make a soft dough.
- Take the pan off the heat and begin to add the beaten eggs gradually, making sure it is well mixed into a paste before adding in some more each time.
- Spoon the Choux Pastry mixture into a piping bag and pipe the dough into your chosen shape onto the prepared baking tray.
- Bake for 20 – 25 minutes until well risen and golden.
- Remove tray from oven and transfer each Choux Pastry on to a wire rack to cool.
- Once completely cool, slice and fill with a sweet or savoury filling and enjoy!
Italian Herb Pizza Crust or Wrap
Gluten Free Pizza Crust – Makes one 10-11” pizza, serves 2 To make your begin making your Gluten Free Pizza Crust, mix 8g Dried Yeast with 180ml warm water. Add ½ tsp of sugar and stir until dissolved, then set aside for 10 minutes. Mix 200g of pizza base mix with the...
