Choux Pastry

Input:

• 150ml of water • 60g butter • 90g sieved, plain • 2 eggs 6. Leave to cool slightly. Process 7. Gradually beat in the eggs to 1. Oven to 220oC, Gas 7 form a smooth glossy 2. Lightly grease a baking tray and mixture. sprinkle with cold water. 8. Spoon the onto the 3. Sieve flour onto plate. baking trays with metal spoon 4. In a medium saucepan melt leaving enough room to rise. chopped butter and water slowly. (approx. 18 balls) 5. Once melted bring to a rolling boil. 9. Bake in a pre-heated oven 220C/425F Gas mark 7 for 15- 6. Remove pan from the heat and add 20 mins until crisp and the flour all at once. golden. 7. Beat well with wooden spoon until 10. Remove from the oven, slit the mixture leaves the sides of the each pastry at the bottom, pan and forms a ball. cool on a wire rack. Basic whisked sponge process 75g caster 75g self raising flour 2 eggs • Pour into tin and bake 8- 10 minutes until golden Oven 200oC gas 6 and springy. • Lift from tin, remember •Line swiss roll tin with the tin is hot! Remove parchment or bottom of paper. sponge tins if using. • Cut little slit in edges near •Sieve flour onto plate. the end to help it roll, •Whisk eggs and sugar until maybe trim edges? thick, creamy. Do ribbon • Spread with jam. test. • Remove paper as you roll •Using a metal spoon gently it. fold in flour a little at a time • Cool and decorate. using a figure 8 technique.