Classic choux pastry for cream puffs and éclairs.

Steps

1. In a saucepan put water and butter, bring to the boil and when all butter is melted put in all the flour at once and stir over heat until the mixture forms a ball in the center of the pot. This is called a panada.
2. Remove from heat and leave for 5 minutes.
3. Add 1 unbeaten egg and beat well, then add second egg and beat until stiff.
4. Take up mixture by teaspoons and drop onto greased cookie sheet 2 inches apart. Use a tablespoon for larger puffs.
5. Bake at 375°F until there are no beads of moisture on the puffs (about 40 minutes for larger puffs).
6. Cool puffs then fill as desired. They should be crisp when finished baking but soften later. Makes 20 small puffs.

Notes

• Suggested savoury fillings: salmon and tomato sauce, cheese paste, chicken salad, chicken in cream sauce, white fish and tartar sauce.