HUBERT & DAN'S CHOUX PASTRY
- Preheat oven 200°C. In large pot over medium heat bring butter and water to the boil. Remove from the heat and add flour. Mix together and return to a low heat stirring with a wooden spoon for approximately 5 minutes.
- Transfer into a stand mixing bowl, then on a low speed mix for 3 minutes and allow to cool slightly. Add 1 egg at a time making sure each egg is completely incorporated before adding the next. Once all eggs have been added the pastry should now be glossy and hold a peak when touched.
- Pipe mixture onto a prepared tray , spray with water and bake for 30 minutes. Without opening oven door reduce temperature to 170°C and cook for a further 15-20 minutes.
- Serve with melted chocolate on top and cream.
BEN'S TIP: The cooking time is for small puffs, timing may vary depending on size. If you don't have a trigger spray bottle you can flick water onto puffs.