Recipes

Place water, butter and salt in a saucepan and slowly bring to the boil.

As soon as the mixture boils, quickly stir in flour, using a wooden spoon.

Cook over a low heat, beating constantly until mixture is smooth and leaves sides of pan. Remove from heat and set aside to cool slightly.

Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy.

Let stand for 1 hour.

Spoon or pipe small swirls onto greased baking trays.

Bake in a hot oven for 15-20 minutes or until well puffed.

Lower temperature of oven and cook pastries for some more minutes until golden, crisp and dry.

(The whole cooking time can be 35-40 minutes).

Cool on wire racks. Fill them through a slit in the base.