INGREDIENTS

INSTRUCTIONS

Choux  Place water in a saucepan.  Cut butter into small pieces and
place in the saucepan. Bring to the  boil.  When the butter is
completely melted remove from the heat and stir in  the flour all at
once.  Mix rapidly with a wooden spoon until dough comes away from the
sides  of the saucepan.  Keep stirring over a low heat for 1 minute to
allow the dough to dry  out a little. Cool 5 minutes.  Place dough in
the food processor.  With the motor running, add eggs one at a time.
Process well before  adding the next egg. The dough should be smooth
and shiny.  Place 2 tablespoonsful lots of dough on a baking paper
lined oven  tray.  Brush with egg wash if wished.  Egg Wash: Lightly
beat egg and water together.  Stand 10 minutes.  Bake at 200 C for 35
minutes.  Remove from oven. Turn oven off.  Cut a slit in pastry to
allow steam to escape.  Return to oven and leave to cool and dry out
with oven door slightly  open.  When completely cold, split and fill
with custard and peaches and  drizzle with raspberry puree.  Converted
by MC_Buster.  NOTES : Makes 12. Use flour suitable for breadmaking for
this recipe.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1626
Calories From Fat: 1034
Total Fat: 117.1g
Cholesterol: 1174mg
Sodium: 377.5mg
Potassium: 508.5mg
Carbohydrates: 97.3g
Fiber: 3.4g
Sugar: 1.3g
Protein: 45.3g