Choux Pastry


  • 0.25 pint cold water
  • 2 oz of margarine
  • 2.5 oz plain flour (sieved onto paper)
  • 2 standard eggs


  1. Bring the water and fat slowly to the boil.
  2. Remove from the heat as soon as it has boiled and beat in the flour.
  3. Cool for a few minutes.
  4. Put the mixture in a bowl and beat in teh eggs a llittle at a time u;ntil the paste is soft and just holds its shape.
This pastry is ideal for chocolate eclairs and profiteroles.