A pastry that is great for desserts and tea-time treats alike that can be filled with flavoured cream or crème patissière.  Because the egg is measured by volume rather than whole eggs, it’s quite easy to scale this recipe by volume (up/downscale in 20% increments)

125g Plain Flour (sieved)
225ml Tap Water
80g Unsalted Butter
1/2 Tsp Sugar
1/4 Tsp Salt
225g Egg (beaten)

  1. Take a sheet of baking parchment and create a fold down the middle.  Sieve the flour over the centre of the baking parchment and put to one side.
  2. Put the water, butter, sugar and salt in a saucepan over a medium heat.
  3. Once the butter has melted and just before the water is about to boil, ‘shoot’ the flour into the water.
  4. Beat vigorously with a wooden spoon until the mixture forms a smooth ball of paste/dough that comes cleanly away from the sides of the pan.
  5. Add the beaten egg a couple of tbsp at a time making sure it is well combined before adding any more.
  6. Once all the egg is incorporated you can put into a piping bag for use straight away.

Posts that have used this recipe (or something similar):

Chocolate Profiteroles
Rhubarb, Ginger and Custard Éclairs