Choux Pastry

INGREDIENTS

Metric

Imperial

Preheat oven to 200°C and grease and line a baking tray.
Sift the SASKO CAKE WHEAT FLOUR.
Place water and butter into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the SASKO Cake Wheat flour in one shot and stir vigorously with a wooden spoon for about 2-3 minutes until the pastry comes away from the sides and forms a ball.
Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
Add the eggs, one at a time, beating with the spoon until completely incorporated - this requires quite a lot of arm strength.
The choux should now be sticky and rich but should still be able to hold its shape.
Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
Using a piping bag or 2 spoons, create 10/20 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
Bake in the oven for 20-25 minutes until golden brown and crisp. (Timing will depend on the size.)
When you take them out of the oven, prick each of the buns with a skewer/knife to release the steam and allow to cool on a wire cooling wrack.