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Pre-heat your oven to 220 degrees Celsius.
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Get a pot on the stove and add your water, butter, salt and sugar. Set the stove on high heat, once the mixture is boiling, continue to boil for about a minute stirring continuously. Then take the pot off the heat and add you flour. Stir through until all combined. Now you want to make a good choux paste right? I bet you do, so it is very important that we dry that dough out. Get the pot back on the heat and firmly stir that dough around for about another 1-2 minutes. You should end up with a very smooth lump of dough and refuses to stick the the sides of the pot.
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Transfer that dough to a bowl and leave to cool for about 10 minutes. Beating it with a wooden spoon or spatula helps cool it down quicker.
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I recommend using an electric mixer for this next step. Or if you don't have one use a wooden spoon. Personally, I find a hand whisk to be the worst option for this step. Crack in your eggs one at a time beating through on each occasion.
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Line a baking tray with grease-proof paper or a silicon mat if you have one. Fill a piping bag with your choux pastry and then start piping small blobs on your lined tray.
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Get a bowl with some cold water in it, dip your finger in the water and just dab the tips of the piped choux pastry. This just ensures that those tips don't end up burning in the oven.
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Place the tray in the oven and cook the choux pastry for 16 minutes. Once cooked, you can just turn the heat off and leave the oven door slightly open for a few minutes to help dry the buns out further.