Making choux pastry isn't nearly as scary as it sounds! The ingredients and method can be found at "Basic Choux Recipe".

Ingredients

Method

1. All the ingredients must be measured accurately.
2. Do not allow the water to boil until the butter has melted. Then do not let it continue to boil before adding the flour. Work quickly.
3. Sift the flour first and have at hand.
4. Beat fast once the flour is added before the flour turns to lumps that get cooked.
5. Once the mixture forms a ball in the saucepan, remove from the heat and leave to cool for 5 minutes before adding the eggs, otherwise they will scramble in the hot saucepan.
6. Add the beaten eggs quickly working fast. The mixture should be of dropping consistency. If it is too wet the puffs will rise unevenly and not rise enough. If too dry the puffs will be stodgy. Leave out or add more egg as required. The mixture should be glossy, smooth and should drop from the spoon when ready.
7. I used No. 7 eggs in all these recipes.
8. Bake until crispy and allow time for puffs to dry out, especially if large, otherwise they will become soggy.
9. Store in an airtight container, but preferably no longer than 2 days before using.
10. Puffs freeze well in an airtight container and will be in good shape on defrosting. Freeze unfilled.