Choux pastry

Question 1

Basic quantities for choux pastry

Answer 1

2 eggs, 55g butter, 70g flour, 150ml water

3 eggs, 85g butter, 105g flour, 220ml water

Question 2

Prep for baking sheet

Answer 2

Lined with parchment or lightly oiled

Question 3

How long and which oven shelf to bake choux?

Answer 3

200C, top third shelf

Question 4

How to tell choux is baked?

Answer 4

Golden colour, feels like ping pong balls, dried out inside, light for its size