Choux pastry

This is a French speciality used for cream buns, chocolate eclairs and profiteroles. The feather-light pastry surrounds a large cavity which is filled with cream. The butter is boiled with a water/milk mix and then flour is added to it. This mixture is then beaten and eggs are added. The mixture is put in a forcing bag, and placed as rounds or lengths on a baking tray before being baked in a hot oven. When cool, the pastry is pierced to let out the steam.
The pastry is often cut and filled with cream.

It is delicious when filled with cream flavoured with essence – orange, coffee, caramel or chocolate. Chocolate can be used as icing.