BASIC CHOUX PASTRY

sift the flour and salt together

heat the butter and water gently until the butter melts; increase the heat to maximum and bring the mixture to the boil

remove from the heat and immediately tip in all the flour and beat vigorously until the flour is mixed into the liquid

return the pan to a low heat and beat the mixture until it begins to form a ball and leave the sides of the pan; allow to cool for about 2.-3 minutes

add the beaten eggs a little at a time, beating well between each addition until you have a very smooth shiny paste, thick enough to hold its shape – you may not have to add all the egg

for a savoury choux pastry, add 75g mature cheddar or parmesan or other cheese of your choice at this stage

spoon or pipe the pastry on to a baking sheet lined with baking parchment and dampened

bake in a preheated oven at 200C/Gas 6 for 10 minutes and then reduce the temperature to 180C/Gas 4 and cook for a further 15-20 minutes

for the zeppoli deep fry spoonfuls of the mixture in very hot oil, until puffed up and dark golden