makes
40–50
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
40–50
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 ml water
- 100 g butter
- pinch of salt
- 150 g plain flour
- 4 eggs
- hail sugar, to decorate
Instructions
Heat the water, butter and salt in a saucepan over medium-high heat. Bring to the boil. Remove from heat and add the flour. Return to the heat for a further 10–15 seconds. Transfer the mixture to a bowl and add the eggs, one at a time.
Preheat an oven to 220°C.
Using a nozzle number 10, pipe the choux mixture onto a tray lined with baking paper to make a small ball. Repeat with the remaining mixture. Sprinkle with the hail sugar.
Reduce oven heat to 200°C. Bake the choux for about 10 to 15 minutes or until puffed and golden.
Transfer to a wire rack to cool completely before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
