How this is accomplished is by baking the choux first at a high temperature to generate the steam, and then finishing at a lower temperature to set the pastry and brown the outside. It's traditional to use a pastry bag with the ½-inch plain tip to pipe the choux dough onto your baking sheet.
The idea is if you use a flour like T55 french flour then your choux pastry will not be so chewy but if you use bread flour they will be but you can add more egg. So could you explain what Delia means by her term 'strong plain flour" in terms of protein % and what the ratio of protein to egg should be? thanks
As you are going to need to 'shoot' it quickly into the water and melted butter, fold a sheet of silicon paper (baking parchment) to make a crease and then open it up again. Sift the flour straight on to the square of paper and add a teaspoon of caster sugar if you are making sweet choux, otherwise use a seasoning of salt and pepper.
Recipes for pâte à choux may vary slightly, but all include the same basic components: liquid (water, milk or both), butter, flour and eggs. For a basic choux, try this from our top-rated eclair recipe. Saucepan: All choux starts on the stove. Make sure you have a medium-sized saucepan in your arsenal to combine the first several ingredients.