1 cup of water
a good knob of butter (about 75gm)
1 cup of plain flour
4 eggs, lightly beaten
Pre-heat oven to 220C.
In a medium sized saucepan, boil the water & add the butter. The butter should be completely melted.
Add all the flour and the salt.
Take off the heat and beat (in the saucepan) with a wooden spoon. The mixture will form a ball quite quickly. Keep on beating until smooth. Doesn't take long.
Cool until barely warm. (I usually stand the saucepan in a sink with cold water in it.) You can scrape the mixture up the sides of the pan to help the cooling process.
Slowly (at first) add the beaten egg. Beat the egg into the flour mixture. The mixture will get smoother and glossier. This stage takes a while, but you end up with some good muscles. When all the egg is added, the mixture will look quite glossy. Don't worry if it looks as though there a lumps in it, they seem to come out the cooking process.
Put baking paper on 2 scone trays. Put tablespoons of mixture on the trays. Should make about 2 dozen small or 18 larger.
Bake for 10-15 minutes in a hot oven (longer time for larger puffs), then reduce oven temperature to moderate - around 180C - for another 20-30 minutes to dry them out.
Cool on a wire rack. They will keep for a couple of days if you don't need them immediately.
Use a serrated edge knife to cut a slit in the side. Sometimes there will be some uncooked dough inside - remove before you fill.
Fill just before eating.
Whipped cream - beat a small container of cream with a tablespoon of castor sugar and a dash of vanilla essence.
Patisserie cream - this recipe is as good as mine, and I can't find my recipe at the moment.
Savoury - lovely as party nibbles. Make small ones, and fill with a mornay sauce and seafood or mushrooms.
Coffee icing - to two cups of icing mixture, add a little hot water in which two teaspoons of instant coffee have been dissolved.
Chocolate - melt cooking chocolate in the microwave with a knob of butter.
Sifted icing sugar.
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