choux pastry

The good thing about knowing how to make choux pastry is that afterwards, u can vary them into cream puffs ( the one at Beard Papa), profiteroles, eclairs etc. And having to utter choux pastry itself makes u feel sophisticated, don't u think so? It's like whispering *so everyone can hear u* in perfume ad *shuuuuu pastryyyy~~~* It is also very easy to make! U just cannot believe how a simple recipe like this will turn out sexilicious! wuhuuuu~

Ingredients:

100 ml water

45 g butter@margerine (i use margerine because at that moment we're out of butter)

60 g sifted flour

2 eggs (100 ml)-whisk

Method:

1. Preheat oven to 200 C

2. In a pan, put in water and margerine(@butter) till boil.

3. Off the heat and put in flour and whisk vigorously until the batter doesn't stick to pan.

4. Put in whisked eggs and whisk until combine *i use electric mixer for this step*

5. Spoon the batter into a piping bag.

6. Pipe on greased tray.

7. Tap your RIGHT index finger in a bowl of water (or directly from the sink) and smoothen the tip of the pastry so it becomes round and shiny to avoid burning.

Tips and tricks:

1. Make sure you have all the ingredients prepared before hand.

2. make sure everything is in room tempt.

3. Don't you dare open the oven doors.

4. As common as it sound, the preheat step is crucial in making choux pastry so preheat at least 10 minutes! A waste of electricity I know *sobs*

P/s: I'm going to Jakarta so I will post the filling recipe (vanilla custrad) after I get home. Stay tune~