choux pastry

Type of pastry used for profiteroles, eclairs and other stuff. Should be light and crispy, but is often soggy and chewy. This is due to them absorbing moisture. This is very difficult to avoid, but top tips include baking them with the oven door ajar. Don't try and store cooked choux for more than a day.

• 500g butter
• 600 ml milk
• 600 ml water
• 1 tablespoon sugar
• pinch of salt
• 750g plain flour
• 21 eggs

Put all of the ingedients except the flour and eggs into a large pan and bring the boil. Simmer for 1 minute. Remove from the heat and beat in the flour. Don't worry about lumps too much. Return to the heat, and dry out over a gentle flame for a minute or so. Remove from the heat and beat in the eggs one by one. You may not need them all. Pipe into the shape you need, and bake at 220°, opening the oven door after 5 mins. They'll take 10-20 mins depending on the shape. Poke a hole into them before they are cool to allow steam to escape. Use within 24 hours.