As everyone took to baking during the first lockdown Abigail decided to share her choux bun recipe with the world - she's let us post it here for those who didn't catch it last year. You can also watch Abigail cooking the choux here: VIDEO 

Ingredients:

Water: 125ml

Milk: 125ml

Unsalted Butter: 110g

Sugar: 10g (1 tablespoon)

Salt: 5g (2 teaspoons)

Eggs- 220g (about 4 large free range eggs, or 5 medium)

Plain Flour: 150g

Note: the recipe I am making in this video is a bigger batch than this one, however the method is still the same!

Method:

• Preheat oven to 180 degrees or 160 fan
• Place the milk, water, butter, salt and sugar together in the pan and bring it to the boil.
• Take it off the heat and pour in the plain flour all in one go.
• Put it back in the pan over a low heat and continue to dry the pastry out
• Put the mixture in a clean bowl or mixer
• Mix the pastry (either by hand or with a mixer) for a minute to allow it to cool slightly before adding the eggs.
• Add the eggs one by one mixing well between each addition. - before adding the last egg, check the consistency of the pastry
• The pastry should be soft enough to pipe and not too liquid. If you don’t have a piping bag you can use a teaspoon! -Don’t add more egg unless the mixture is too thick, it should be shiny and smooth.
• Fill the piping bag with choux pastry, if you don’t have a piping bag, make small balls with a teaspoon -top the choux with crumble, or nuts or cacao nibs
• Bake the choux in the oven for 25 minutes.
• Dry out in the oven for a further 10 minutes at 140 degrees.

Happy Baking!