Blackberry & Chocolate Choux puffs

Choux pastry is one of those things which is just hella delicious but I always forget about it as a fancy dessert option. The main times I’ve made it have been for large family gatherings and for my GCSE food tech project in which I made choux bun/cupcake hybrids which looked like swans once a week for 2 months (..don’t even ask). I think they’re a bit like soufflés in how they seem really fancy and difficult to make but they’re actually not too hard if you’ve got the right tricks! If you’ve never made choux pastry before, the method will seem a little weird. We boil butter and water in a pot, dump in flour and stir stir stir it up until you get a ball of doughy mixture. While it’s still warm, we then slowly beat in some eggies. You’ve gotta work the arm muscles here guys and beat all that egg in to get a silky, wet dough. It’ll be very soft – unlike any other pastry dough you’ve made, more akin to an enriched bread dough really. Plop that dough onto a baking tray. Usually people pipe it using a pastry bag (or a sandwich bag

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