Choux pastry has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture.
-Heat the water in a saucepan. Add the softened butter in small pieces. Bring the mixture to a rolling boil.
-When the butter has melted, add the flour to the mixture all at once and beat continuously until the mixture has thickened and is smooth. Continue to beat until the dough comes away cleanly from the sides of the pan.
How to make profiteroles
How to make profiteroles
Raspberry and pistachio éclairs
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