Choux Gal

Here as promised is the recipe for Choux Pastry. It makes about 70-80 profiteroles, obviously I was dealing in commercial quantities! You can easily halve this but you can also freeze them for a couple of months.

Choux Pastry

1/2 litre of water (1 pint)

250g strong flour

200g marg

8 eggs

pinch of salt

pinch of sugar.

1. Bring the water, sugar and marg to the boil in a saucepan

2.Remove from heat

3. Add the sieved flour and salt and mix quickly with a wooden spoon

4.Return to a moderate heat and stir continously until the mixture leaves the sides of the pan (Panada)

5. Remove from heat and leave to cool.

6. Gradually add the beaten eggs, mixing well

7. When the mixture is of dropping consistency, put into a piping bag. Pipe onto greased and floured baking trays, put into a pre-heated hot oven for 15-20 minutes, until golden and crisp.

8. Cool on a wire rack. Pipe cream into the bottom of the profiteroles (drilling a hole with a knife or if you're like me, your thumb) and serve with your favourite choccy sauce: I like melted milk chocolate, but you can have dark, mixed with cream and golden syrup. Heaven. Or devilish, whatever way you want to look at it.