Choux Pastry

I've seen profiteroles and éclairs on various programs and decided it's about time I learnt how to make choux pastry. I found a recipe in Mary Berry's cookbook and followed that. 

Make sure the other ingredients are ready, here is the flour and the egg ready to add once it gets the right point. 

Flour and Egg

The first step is to add butter to water in a saucepan. 

Butter and Water

and heat it until the butter is melted. Bring this to the boil. 

Melted butter

Add the flour to the mix and beat until it forms a ball

Added flour and formed a ball

add the eggs little by little, beating between each amount. The mixture starts out like this:

Before the egg is beaten in

and when beaten it becomes a thick paste like this: 

A smooth paste after the egg is beaten in. 

This is then ready to use and is usually piped out into either balls or sticks. You'll have to wait and see what I made out of this pastry.