Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

Does chef have a recipe for making choux pastry?

Michelle Gladstone, Penrith

Choux pastry is thought to have been invented in the 16th Century and named 'choux,' the French word for cabbage in the 18th Century, after someone remarked that the cooked pastry looked like a cabbage; it has been troubling chefs and cooks alike since then. Take your time when making pastry, it’s not a preparation to be rushed. Place 4 tbsp. of water, 4 tbsp. milk, 50g unsalted butter, 1 tsp caster sugar and a pinch of salt into a medium saucepan and bring the mixture to the boil, remove from heat when all dissolved and quickly beat in 100g plain flour using a wooden spoon. Return to a medium heat and beat the mixture for about 2 minutes or until it comes cleanly away from the sides of the pan. Remove from the heat, allow to cool slightly, then slowly add 4 beaten eggs. Gradually add the eggs until you have a smooth mixture that just drops off the spoon – you may not need all the egg. Place the pastry into a piping bag and allow to cool slight before piping. Make either small buns or long éclairs and bake at 170C for about 25 minutes or until golden brown.