Choux Pastry, Pate Choux - cooking recipe

Ingredients

5 fluid oz. water or half water and half milk
2 oz. or 1/2 stick butter
2 1/2 oz. all-purpose flour
2 eggs

Preparation

Put water, salt and butter over low heat to dissolve butter, then bring to a brisk boil.
When boiling, add flour.
Remove from heat and beat vigorously until a solid mass forms around the spoon. Cool naturally (not in refrigerator), then beat in eggs, one at a time.
Pipe mixture onto greased baking sheet.
Bake at 350\u00b0 for 30 minutes until golden brown, light and hollow.
Cool on wire rack. Fill with cream of choice.