- 260g milk
- 15g caster sugar
- 5g fine salt
- 100g butter diced
- 120g T45 flour
- 4 eggs
Choux Pastry
Ingredients
Method
Combine milk, sugar, salt and butter in saucepan, heat slowly and stir until the butter has melted
Now quickly add the flour and whisk very hard to incorporate.
Keeping the heat low beat with a wooden spoon for 4 minutes, its ready when it clumps together in a smooth ball and comes away clean from the sides of the pan. Remove from the heat and allow to cool.
Keep in airtight container for up to 5 days in fridge
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