Ingredients

• 225ml (7½fl oz) cold water
• 75g (3oz) butter
• 115g (4oz) plain flour
• pinch of salt
• 3 eggs, lightly beaten

Tools

• Food processing attachment 

Method

1. Fit the Food Processing Attachment with the knife blade. Place the water and butter in a saucepan and heat gently until the butter melts, and then bring to the boil.
2. Remove from the heat and tip in the flour. Beat with a wooden spoon until combined. Return to the heat and cook over a low heat for a few seconds until the mixture leaves the sides of the pan to form a ball. Do not over-beat.
3. Transfer to the Food Processing Attachment. Turn on to minimum speed and gradually pour the eggs through the feed tube. Process until just mixed and the pastry forms a stiff, glossy paste. Do not overprocess or it will become too thin. Use as required.

Cook’s Note

  
Choux pastry can be used for both choux puffs, profiteroles, eclairs and gougère. For sweet pastry 5-10ml (1-2 tsp) of sugar may be added and grated cheese, herbs or paprika for savoury items.