Step 1: Choux Pastry

235ml / 1 Cup Water

113g / 1/2 Cup Unsalted Butter

156g / 1 & 1/4 Cups Plain Flour

4 Large Eggs

1tsp Caster Sugar

1/4tsp Salt

Begin by mixing the dry ingredient together. Add the water and butter to a saucepan and bring to a boil. Add the flour mixture and stir until the dough begins to pull away from the sides of the pan. Place the dough in a bowl and leave to cool for 5 minutes. Slowly add the eggs one at a time, mixing together after each addition. Add the dough to a piping bag and pie onto a baking tray lined with parchment paper. Use some water to smooth the tops of the cream puffs to stop them from burning. Bake at 220 degrees C / 428 F for 15 minutes, reduce the heat to 180 degrees C / 356 degrees f and continue to bake for another 15 minutes. Leave to cool in the oven for another 15 minutes to dry out.