Choux pastry rings


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Choux paste rings
For the choux paste : 240 plain flour , 120g butter , 10g sugar , 150ml water and 150ml milk , 3 to 5 eggs.
Bring the water , sugar and butter to the boil in a saucepan , remove from heat. Add the sieved flour and mix in with a wooden spoon , return to the heat and stir until the mixture leaves the side of the pan , then allow to cool, then add the eggs one at a time the paste should be of dropping consistency. Then put the paste in a piping bag and form a round ring, bake at 180c till golden brown. Then let them cool down and split open and fill in with whip cream and strawberries.

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