1 cup water
150 gm flour
80 gm butter
3 eggs
Boil water and butter to rapid boiling point
Add flour all in one go.
Stir to mix and cook for 3-4 mins.
Remove and cool slightly.
Add eggs slowly.
Bring batter together smoothly.
Pipe 5 cm lengths for eclairs or plops for profiteroles.
Bake in preheated 200 deg oven for 25-30 mins.
Prick holes under and return to oven for 5 mins to dry out totally.
Cool thoroughly and fill with cream or creme pattissierre
Recipe credit: Priashas
Prepared, tried and tested by: Charmaine Pillay’s daugther
