Preheat the oven to 220°C (200°C, gas mark 7) Line a baking sheet with baking paper and to help act as a guide when piping the choux, draw out six larger circles (approx. 5cm) and six smaller circles (approx. 2.5cm)
Preheat the oven to 220°C (200°C, gas mark 7) Line a baking sheet with baking paper and to help act as a guide when piping the choux, draw out six larger circles (approx. 5cm) and six smaller circles (approx. 2.5cm)