Fit the K beater to the machine.

Add the first 3 items of Ingredients 1 (water, butter, salt) into the saucepan.

Heat on a high heat and bring to the boil.

Reduce the temperature and simmer for 1 minute.

Remove the saucepan from the heat.

Add the last item of Ingredients 1 (flour) to the saucepan.

Stir vigorously until combined.

Transfer the contents of the saucepan to the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for 2 minutes.

While the machine is running, add Ingredients 2 (eggs) into the Mixer bowl.

Mix on speed 2 for 5 minutes.

Transfer the contents of the Mixer bowl into the piping bag.

Pre heat the oven to 220ºC.

Line the baking tray with parchment paper.

Pipe out the choux into the chosen shape.

Use a wet finger or fork to smooth over any peaks on the surface.

Bake for 10 minutes at 220ºC.

Remove the tray from the oven and turn each pastry over.

Insert a skewer into the base to allow the steam to escape.

Reduce the oven temperature to 180ºC.

Bake for 15 minutes at 180ºC.

Leave to cool on a wire rack.

Use.