Choux pastry forms the basis of gougères – the cheese-flavoured choux buns I love to serve as a canapé (see Gougères). The pastry can be mildly sweet or savoury. For a savoury version, omit the sugar.
MAKES A 4-EGG QUANTITY
125ml milk
125ml water
100g butter, diced
½ tsp salt
1 tsp caster sugar
150g plain flour
4 medium eggs
Eggwash (1 egg yolk mixed with 1 tbsp milk)
Combine the milk, water, butter, salt and sugar in a saucepan and set over a low heat. Bring to the boil. Immediately take the pan off the heat and shower in the flour, mixing as you do so with a wooden spoon until completely smooth.
Return the pan to a medium heat and stir continuously for about 1 minute to dry out the paste, then tip it into a large bowl. Add the eggs one at a time, beating thoroughly with the wooden spoon between each addition.
Once the eggs are all incorporated, the paste should be smooth and shiny with a thick ribbon consistency. It is now ready to use. (If you’re not using it immediately, brush the surface lightly with a little beaten egg to prevent a crust forming.)