- 65 g butter
- 1.25 c water
- 1 c flour, sifted
- 3 eggs
Place the butter and the water in a saucepan. Bring the water to a boil and stir until the butter has melted. Remove from the stove.
Stir in the sifted flour. Add the flour all at once. Beat with a wooden spoon until smooth. [This looks gross at first].
Return to the heat, and stir with your wooden spoon vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball.
Transfer the mixture to a bowl; allow to cool slightly.
Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture. [This looks gross at first, too].
Use a piping bag to pipe 7 - 10 cm lengths for eclairs, or place in spoonfuls onto parchment-lined cookie trays for cream puffs or profiteroles.
Bake in a hot oven - 220C (Gas 7) for 10 minutes. Reduce the heat to 200C (Gas 6) and continue to cook for 15-20 minutes, or until golden and crisp.
Turn the oven off.
Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. (Keep the oven turned off).
Use 2 eggs if they're rather large.