Step 1

Place water, butter, salt and sugar (optional) into mixing bowl and cook 5 min/100°C/speed 1.

Step 2

Add flour and mix 20 sec/speed 4, without measuring cup. Set aside in mixing bowl to cool for 10 minutes.

Step 3

Preheat oven to 200°C. Line a baking tray with baking paper and set aside.

Step 4

Mix speed 5, without measuring cup, adding eggs one at a time through hole in mixing bowl lid. After adding the last egg, mix 30 sec/speed 5.

Step 5

Transfer mixture into a piping bag and pipe balls (choux) or sticks (éclairs) onto prepared baking tray, leaving approx. 5 cm between each one. Bake for 20-25 minutes (200°C) or until golden brown. Turn off oven, remove baking tray and pierce each ball or stick with a wooden skewer to release steam. Return tray to oven and leave oven door ajar for 10 minutes to allow pastry to dry. Remove tray from oven and allow choux pastries to cool completely. Fill and serve as desired.