Great British Chefs demonstrates how to make choux pastry.

150g plain flour
1 teaspoon each sugar and salt
100g unsalted butter
4 eggs

1. Sieve the flour, sugar and salt onto baking paper. Bring water and butter to the boil, slide flour mixture in and stir well.
2. Remove from heat. Using a wooden spoon, beat mixture until it forms a ball and pulls away cleanly from the sides.
3. Beat the eggs and then beat into the mixture, a little at a time, until smooth.
4. Keep beating until all the egg mixture is used up and you have a paste that is thick and shiny. The mixture should drop when tapped lightly.
5. Pipe or spoon the mixture onto a greased baking tray and bake at 200°C/fan180°C/gas 6 until golden brown.
6. Remove from oven, make a small hole in the underside of each bun and cool on a wire rack.

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