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Method

• Heat 150ml water with the butter, sugar and salt in a pan over medium heat. Have the measured flour ready.
• When the butter has melted and the liquid is hot bring it up to a boil and as soon as it has boiled, take the pan off the hob. Immediately pour in all the flour at once, stirring vigorously until the mixture forms a ball. Return the pan to the hob over medium heat and dry the dough for one minute.
• Tip into a large bowl. When the paste has cooled a little but is still warm, beat in the eggs, one at a time. Beat well after each addition until the mixture is smooth. Add enough egg so the mixture slowly drops off the end of your mixing spoon. You may not need all of the egg.
• As soon as you have reached the right consistency stop stirring. Do not overwork the pastry.
• To avoid the pastry cracking, you need to shape and bake it immediately.
• Line an oven tray with baking parchment and heat your oven to 180°C (fan). Using a piping bag with a star shaped nozzle (approximately 1cm diameter) pipe sausage shapes about 5cm long, leaving 2cm space between them as they will expand.
• Bake for 20-25 minutes approximately. They should be puffed, golden and sound hollow when tapped . Cool on a wire rack.
• Store undecorated choux pastries in an air tight container tp to a day, or freeze for up to a month. If you do, crisp them up in an oven for 5 – 10 minutes at 180°C before decorating. Defrost frozen pastries overnight in the refrigerator.
• To decorate: melt the three types of chocolate in different bowls either in a bain-marie or 30 second bursts in a microwave.
• Line a baking tray with baking parchment. Dip the choux-ros in melted chocolate and lay it on a the lined tray. Decorate with different sprinkles while the chocolate is still wet. Leave to set then serve or store in an airtight container until ready to serve on the same day.