Choux paste - Serves No. - Bulk Amount Ingredients Method 125g Water Boil the water with the butter, salt and sugar. 509 Butter Add thesifted flour all at once and return to the heat and "burn off" until it forms a layer at the bottom of the pan. 90g Flour plain The panada should form a ball when stirred. Pinch Caster sugar Cool to ~300C, then add the eggs one at a time. Pinch Salt This paste does not need to rest, pipe into the desired shapes 3 Eggs and bake in the middle of the oven