SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 1 (Choux Pastry)

Plain flour, unsalted butter, medium eggs, fine salt, double cream, vanilla extract, icing sugar, mature Cheddar or Gruyère, English mustard powder, strawberries, flaked almonds, baking parchment, a piping bag with a 1.5 cm plain nozzle, a heavy saucepan and a wooden spoon.

Choux buns with cream (12 buns)
[ ] 75 g unsalted butter, cubed
[ ] 175 ml water
[ ] 1 pinch fine salt
[ ] 100 g plain flour, sifted
[ ] 3 medium eggs, beaten
[ ] 200 ml double cream
[ ] 1 tsp icing sugar, plus extra to dust
[ ] ½ tsp vanilla extract

Cheese gougères (20 gougères)
[ ] 75 g unsalted butter
[ ] 175 ml water
[ ] 1 pinch fine salt
[ ] 100 g plain flour
[ ] 3 medium eggs, beaten
[ ] 75 g mature Cheddar or Gruyère, finely grated
[ ] ½ tsp English mustard powder

Éclairs with a simple glaze (10 éclairs)
[ ] 75 g unsalted butter
[ ] 175 ml water
[ ] 1 pinch fine salt
[ ] 100 g plain flour
[ ] 3 medium eggs, beaten
[ ] 250 ml double cream, whipped with vanilla
[ ] 100 g icing sugar
[ ] 2 tbsp water, to mix the glaze

A choux ring with cream and fruit (8 portions)
[ ] 75 g unsalted butter
[ ] 175 ml water
[ ] 1 pinch fine salt
[ ] 100 g plain flour
[ ] 3 medium eggs, beaten
[ ] 2 tbsp flaked almonds
[ ] 300 ml double cream, whipped
[ ] 300 g strawberries, sliced
[ ] 1 tbsp icing sugar

For the experiments
[ ] Extra eggs
[ ] Extra cream
[ ] A skewer for piercing