This recipe is best with
Recipe Ingredient
- 250ml water
- 100g unsalted butter
- Sifted:
- 150g plain flour
- 1 tsp salt
- 1 tsp sugar
- 4 eggs, beaten
Instructions
- Bring butter and water just to the boil. Remove the saucepan from the heat before the water begins to simmer.
- Add in all the sifted flour at once. Using a wooden spoon, quickly stir the flour into the liquid to make a paste. When everything is well combined, the paste will come away from the sides of the saucepan in a clear lump.
- Once the paste is formed, do not stir; leave it to cook for 3-4 minutes. Add in the beaten eggs a little at a time until all the eggs are well incorporated.
- Continue beating until the paste is thick and shiny. It should be smooth enough to drop from a spoon and yet thick enough to hold its shape when piped.
- Pipe mounds of paste on a lightly-greased tray, spacing them well apart. Bake in a preheated oven at 200°C for 15-20 minutes or until well-risen and golden.
