Choux Pastry

Ingredients
1 cup Edmonds standard flour
Pinch of salt
100g butter by Unknown
Author is licensed
1 cup water under

2 t sugar
3 eggs

Method
Sift the flour and salt into a bowl.
2. Put the butter, water and sugar into a saucepan over a low heat bring to the
boil as soon as the butter has melted, remove the pan from the heat and tip in all
the sifted flour in one go.
3. Beat with a wooden spoon until smooth, then return to the heat and keep
beating until the mixture forms a ball and leaves the sides of the pan clean. Take
off the heat.
4. Add one of the eggs and beat well until the egg is absorbed, then do the same
with the second egg. Keep beating until the dough is thick and glossy. Beating
hard until they are all absorbed, and the mixture is thick and glossy. (If you add
the eggs too quickly the pastry will become too liquid and difficult to shape). Use
two teaspoons to spoon small blobs of mixture on a baking tray lined with baking
paper and wiped with cold water.
Bake at 200°C for 25 minutes or until puffy and dry, then lower heat to 120°C and
continue baking for another 15 minutes until completely dry cool thoroughly.
Fill with whipped cream.