I'm using the aerobic out-cook today I'm gonna make a choux pastry now you could use the choux pastry for a dessert or anything like that I'm going to do something a little bit different I'm going to make a savory which would be great for banquets in weddings pre starters or an hors d'oeuvre I'm going to do Indian flavor but I've got roast butternut squash and Indian spices to flavor it with but I'm just going to show you how simple with this machine because of the controls we've got with the heat and then the processing part of it how easy is actually to make but first of all I want to flavor the liquid I'm making the choux pastry width so I'm going to put my walls red and I'm going to put a cigar masala or some fennel seeds garlic and some cardamoms fresh ginger and I'm gonna put a few cashew nuts in a bit as well to get a depth of flavor I'm just going to use the turbo boost power part of the machine now that's done now I'm going to set the temperature for 100 degrees there we go and I'm going to set the speed to reverse so we're using the the back of the blade the back of the blade is actually blunt there normally you'd heat the water add the butter then beating the flour I'm just going to add all the ingredients together he goes our butter flour we're gonna put some of the urban because I want to keep some fresh tools here and just to introduce it I've got coriander and mint here I've got raw garlic and I've got a little bit of roasted garlic as well and for squeezing out what's been roasted with a butternut squash in here I've got a little bit of black pepper and salt one quick pulse yeah now I've got the temperature set at 100 got it on reverse I just need to set the timer now probably take about four minutes it's just a guideline let we'll start moving down now now the panada is all nicely cooked now when you do choux pastry normally you have to cool this down until it's ambient not ambient but close to ambient ever so you don't cook the eggs but what I'm going to do now is I'm going to add some cold ingredients which will speed things up a little bit so I'm going to add some coriander some mint and in here I've got roast butternut squash and red onion and then I've got my spring onion my cheese the cheese nice strong flavor too okay give it a couple of turns off the sides little turbo just a little pulse bring the goodies together and now we can we've got a registered temperature here now it's dropping down it's going sixty six it's going right down so I just give that a minute to cool off I'll just take the lid off to let it cook okay it's called and out cooled down now so we can add our X now in a normal shoe pastry you'd add your eggs a little bit a little bit a little bit with this you don't need to in there go let me just give that a couple of minutes now to put the eggs in a final mix that's lovely now I just want to add by hand because I just want this to be distributed lightly some more cashew nuts do a nice texture more spring onion a few more fennel seeds that are nice and of course a little bit more cheese that's lovely right we're ready now to get it ready for baking and as you seem to feel you need a few little cashew just sprinkle it in there we go they're ready for baking now all we need to do is bake those at about 185 degrees for about 25 minutes and we've got a lovely little savory you