How to make choux pastry

Preheat your oven to 220 degrees Celsius. Grease oven trays!

Add the butter to the water in a saucepan and bring to a boil.

Add all the flour at once. Beat with a wooden spoon over heat to form a smooth paste.

Transfer the mixture to a bowl. Using either an electric mixer or a wooden spoon, add the beaten eggs in 6 batches, till the mixture gets glossy. The paste is ready!

Pipe the choux paste with a piping bag or by dolloping circles of the mixture with a spoon. Distance them around 2cm apart. These are mini puffs, you can always make bigger ones for profiteroles!

Bake for 7 minutes at 220 degrees celsius and then lower the temperature down and further bake at 180 degrees Celsius for 5 minutes, or until the puffs are crisp.

Store in an airtight container and refrigerate!

This is how I used my choux puffs! I made mini Croquembouche towers on cupcakes by pasting the choux puffs with caramel and pastry cream :)