Michelin-Starred Choux Pastry

Ingredients

• 140g milk
• 140g water
• 115g butter
• 150g flour
• 4 St ewe eggs

Instructions

1. 1Bring liquid to a boil with butter.
2. 2Add flour and beat in, cook out stirring constantly until the butter splits away from the flour.
3. 3Mix on a kitchen aid with the paddle attachment on a low speed, while the mix is still hot add an egg at a time, looking for V shaped dropping consistency.
4. 4Chill until cold.
5. 5Using a plain tip piping nozzle. Pipe the choux pastry 1cm wide.
6. 6Press down a little with a wet finger.
7. 7Bake at 190c for 12/15 minutes until golden brown and half cooked, turn the oven down to 160c and cook for a further 8/10 minutes until the base is golden brown and the choux is hollow and light.
8. 8Allow to cool fully before filling.