How to make
Choux Paste - Eclairs and Choux Buns
| Water | 1140 | grams |
| Gamma AV Cake Margarine | 570 | grams |
| Flour | 680 | grams |
| Egg | 1700 | grams |
Bring water and Gamma AV Cake Margarine to the boil.
Add flour to the above and mix in quickly. Mix in thoroughly and cook for 3 minutes, stirring continuously.
Place the roux in a mixing bowl with a beater. Mix on 2nd speed adding the egg in small amounts clearing between additions. When all of the egg is added beat on 3rd speed for 5 minutes.
Pipe into required shapes onto lightly greased trays.
Bake at 230°C/440°F for approximately 20 to 25 minutes.
Do not open the oven door until the end of baking.