Choux Pastry- for Profiteroles, Cream Puffs or Eclairs
- ¼ cupbutter (65g)
- 1 ¼ cupswater
- 1 cupflour, sifted
- 3 eggs
1 Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove. 2 Stir in the sifted flour. Add the flour all at once. Beat until smoth. 3 Return to the heat, and stir vigourously until the mixture leaves the sides of the ...