Step 1: Prepare Your Oven and Ingredients

• Begin by preheating your oven to 200°C (400°F). Line a baking tray with parchment paper and set aside. Ensure all your ingredients are measured and ready to use.

Step 2: Boil Water and Butter

• In a medium saucepan, bring the 150ml of water, 50g of diced butter, and a pinch of salt to a boil over medium heat. Stir occasionally to help the butter melt evenly.

Step 3: Add the Flour

• Once the mixture is boiling and the butter has fully melted, remove the pan from the heat. Immediately add the 50g of sifted plain flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth dough that pulls away from the sides of the pan.

Step 4: Cool and Add the Eggs

• Let the dough cool slightly for about 5 minutes. This prevents the eggs from cooking when added. Gradually add the 2 beaten eggs to the dough, a little at a time, mixing well after each addition. The dough should become smooth, shiny, and slightly stretchy.

Step 5: Pipe or Spoon the Dough

• Transfer the dough to a piping bag fitted with a large round nozzle. If you don’t have a piping bag, you can simply spoon small mounds of dough onto the prepared baking tray. Space them about 2 inches apart to allow for expansion.

Step 6: Bake the Choux Pastry

• Bake the choux pastry in your preheated oven for 20-25 minutes until golden brown and puffed up. Do not open the oven door during baking, as the change in temperature can cause the pastry to collapse.

Step 7: Cool the Pastry

• Once baked, remove the tray from the oven. Pierce each pastry with a small knife to release steam, which helps to keep the pastry crisp. Transfer them to a wire rack to cool completely.