I enjoy these made large and filled with sweetened whipped cream

Ingredients

• 1/2 cup flour
• pinch salt
• 50 g butter
• 1/2 cup water
• 2 large eggs

Method

1. Sift the flour and salt onto a plate and have close to the stove.
2. Cut the butter into small pieces and place in a saucepan with the water. Bring to the boil, ensuring that the butter has all melted before the water boils. If the water continues to boil until the butter has melted, you will get too much evaporation and there will not be sufficient liquid left when you add the flour.
3. Tip in all the sifted flour at once and draw off the heat. Beat quickly with a wooden spoon. The mixture should come away from the sides of the saucepan and form a ball.
4. Allow to cool for about 5 minutes.
5. Add the half the beaten eggs and beat well with a wooden spoon until the mixture is well incorporated. Add the remaining egg mixture and continue to beat until the mixture is thick and glossy. Alternatively you can put the dough paste into a food processor and add the eggs in the food processor. Either way will give an excellent result.
6. Using a soup spoon, drop 10-12 large spoonfuls of mixture at even intervals on to a well-greased tray.
7. Bake at 220°C (or fan bake at 200°C) for 20 minutes. Lower the temperature to 140°C (120°C fan bake) for a further 10-15 minutes until the puffs are dry.
8. Take the puffs from the oven and pierce with the end of a spoon to allow the steam to escape, otherwise they will soften and collapse. For large puffs, return to the oven for 10 minutes once pierced to help dry out the centre.
9. When cold fill as required.

To Fill