Ingredients

Metric
Imperial

Method

  1. Preheat oven to 200°C and grease and line a baking tray.
  2. Sift the SASKO CAKE WHEAT FLOUR.
  3. Place water and butter into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the SASKO Cake Wheat flour in one shot and stir vigorously with a wooden spoon for about 2-3 minutes until the pastry comes away from the sides and forms a ball.
  4. Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
  5. Add the eggs, one at a time, beating with the spoon until completely incorporated – this requires quite a lot of arm strength.
  6. The choux should now be sticky and rich but should still be able to hold its shape.
  7. Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
  8. Using a piping bag or 2 spoons, create 10/20 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
  9. Bake in the oven for 20-25 minutes until golden brown and crisp. (Timing will depend on the size.)
  10. When you take them out of the oven, prick each of the buns with a skewer/knife to release the steam and allow to cool on a wire cooling wrack.

Ingredients

Method

  1. Preheat oven to 200°C and grease and line a baking tray.
  2. Sift the SASKO CAKE WHEAT FLOUR.
  3. Place water and butter into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the SASKO Cake Wheat flour in one shot and stir vigorously with a wooden spoon for about 2-3 minutes until the pastry comes away from the sides and forms a ball.
  4. Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
  5. Add the eggs, one at a time, beating with the spoon until completely incorporated – this requires quite a lot of arm strength.
  6. The choux should now be sticky and rich but should still be able to hold its shape.
  7. Remove from the heat and allow to cool for 5 minutes. (The choux needs to be cool enough to touch with your naked hand.)
  8. Using a piping bag or 2 spoons, create 10/20 equally sized circles of choux on the baking paper with at least 4cm between each of them as they will double in size.
  9. Bake in the oven for 20-25 minutes until golden brown and crisp. (Timing will depend on the size.)
  10. When you take them out of the oven, prick each of the buns with a skewer/knife to release the steam and allow to cool on a wire cooling wrack.

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