Step 2

Preheat the oven to 160°C - fan on for choux, fan off for éclair.

Step 3

In a saucepan, combine the water, butter, sugar and salt. Bring to a rapid boil before adding in the plain flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.

Step 4

Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.

Step 5

Once the steam has completely disappeared, start adding in the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter.

Step 6

Fill the choux into your piping bag, fitted with the appropriate nozzle before piping into shape and baking.

Step 7

Bake for at least 45 – 50 minutes before opening the oven door.