For the love of Choux :)

After putting it off for years, i finally made my first batch of choux pastry and boy the whiff of buttery scent in the air is just mouthwatering...uhm-uhmmmm. One pointer i have learned though in the making of these delicate brown fluffs is that first- if you want a firmer, uncollapsible puff then leave them in the oven for another couple of minutes but make sure you're in the kitchen because you don't want them burnt. The recipe itself is simple and really very easy to do + so very worth baking! Try it sometime :)

INGREDIENTS:

• 4 tablespoons unsalted butter, cut into small pieces
• Pinch of salt
• 1/2 cup plus 1 tablespoon water
• 1/2 cup all-purpose flour
• 3 large eggs
• 1 large egg white

HOW TO:

1. Preheat the oven to 180 celsius. Line a baking sheet with parchment paper, lightly spray with oil first and set aside. Combine butter, salt, and 1/2 cup water in a small saucepan, and place over medium heat. Cook until butter is melted and the water just comes to a boil.
2. Remove from heat, add flour, and stir rapidly. Return the pan to the heat, and cook mixture, stirring constantly, until it comes together and pulls away from the sides of the saucepan, about 5 minutes- it will look like a ball. Remove saucepan from heat, and let cool for 5 minutes.
3. Add eggs one at a time, beating until they are completely incorporated and the pastry is smooth. Transfer the pastry to a bag fitted with a small coupler or use a tablespoon to mound them up on the tray. Pipe about 1/2 tablespoon of the pastry into a mound on the prepared baking sheet; continue piping until all the pastry is used, spacing pastry about 1 1/2 inches apart. Combine egg white with remaining 1 tablespoon of water, and brush the top of each mound with the egg wash- this gives it the sheen :)
4.  Bake until the puffs are golden brown all over, about 30 minutes. Remove from the oven, transfer to a wire rack, and let cool completely before filling.
5. Fillings may consist of the traditional whipped cream and coated with chocolate. I made home made custard, coated them with chocolate and spun sugar like the croquembouche- Simply divine!

When baking, follow directions. When cooking go by your own taste.- Laiko Bahrs