- 75g butter, diced
- 100g plain flour
- 3 free-range eggs
Preheat the oven to 220C/200C Fan/Gas 7 and line a large baking tray with baking parchment.
For the choux pastry, bring 110ml water to the boil in a saucepan with the butter.
Add the flour all at once and, using a wooden spoon, immediately beat it into the water until smooth. Remove the pan from the heat and continue to beat the mixture until it has cooled slightly.
Add the eggs one at a time, beating each one into the mixture, until the eggs are fully incorporated and the mixture is glossy. Set aside to cool slightly.
Spoon the choux pastry into a piping bag. Pipe balls or short lines of the choux pastry onto the prepared baking tray, leaving a generous gap between each.
Bake the choux buns in the oven for 10-15 minutes until risen, then reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for a further 30-35 minutes, or until golden-brown (keep checking towards the end of the cooking time. If your oven has hot spots you may need to move the buns around to ensure they all cook evenly). Prop the oven door open a little (wedge the handle of a wooden spoon into it) and turn off the heat. Leave the choux buns in the oven to ‘dry’ out.