Making Choux Puffs

Heat the oven to 200C,400F, gas 6. Line a baking tray with non-stick baking paper and dampen the paper with cold water. This creates steam which helps the bun to rise more.

Sift the flour onto a square of baking paper and add the sugar.

Put the water in a pan with the butter over a medium heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes to a boil, turn off the heat immediately, as too much boiling will evaporate some of the water.

Tip in the flour and sugar all at once, while beating the mixture vigorously with a wooden spoon. Beat until the mixture forms a smooth ball of paste that leaves the sides of the pan clean.

Gradually beat in the eggs, a little at a time, mixing in each addition thoroughly before adding the next, until a smooth, glossy paste. Spoon the mixture into a piping bag.

Pipe the choux pastry onto the baking tray and bake for 20-25 minutes until brown and puffy. Pierce the side of each bun and return to the oven for a further 2-3 minutes to crisp up, then cool on a wire rack.