Method

In a large pan, gently heat 1/2 cup water and the sugar, butter and salt until the butter has melted, then bring to a boil.  Quickly add the flour all at once, and beat with a wooden spoon.  Reduce the heat and continue to beat the dough for about 1 minute until it comes away easily from the sides of the pan.  Grease a plate with butter, turn the dough out onto it and let cool to room temperature.  Return to the pan and gradually beat in the eggs until the dough is smooth and glossy.

Preheat the oven to 425°F.  Pipe or spoon egg-sized pieces of choux pastry dough onto a buttered baking sheet.  Turn the oven down to 400°F.  Bake for 20 minutes, until well risen and golden.  Fill as required and serve hot or cold.

Serves: 6

Reprinted with permission from © I know How to Cook (Je Sais Cuisiner), by Ginette Mathiot, published by Phaidon Press

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