This recipe is for a basic choux pastry. It is a foundational recipe that can be used for sweet (profiteroles, eclairs, religieuses) or savoury (gougeres, quenelles Lyonaises) treats.
Preheat the oven to 210'C.
Roughly chop the butter.
Place the water, salt and butter in a saucepan and bring to the boil. Once boiling, throw in the flour, and stir vigorously until the mixture no longer sticks to the bottom of the pan.
Transfer to a food processor or a clean mixing bowl, and beat in the eggs one by one. Be careful with the last egg as sometimes you only need half. The mixture should be shiny and smooth and have a dropping consistency.
Place the mixture into a piping bag and pipe out marble-sized lumps on to a lined baking tray; alternatively, you can use two wet spoons to scoop out the dough. If the choux have little peaks, rub them out with a your finger. Bake for 10 to 15 minutes, or until they begin to turn golden.
Reduce the oven temperature to 160'C and cook the profiteroles for a further 10 minutes to dry them thoroughly and make sure they hold their shape.
Leave to cool completely before filling or storing in an air-tight container.
The traditional method of filling choux pastry is to cut off a little cap and pipe in the filling. However, the filling can also be inserted through a hole on the side or under the choux.
«Once the profiteroles are cooked they will keep in an airtight container for a few days. Make sure they are cool before you place them in the container.»