Ingredients
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60g butter
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65ml water
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90g flour
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1 teaspoon sugar
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2 eggs, lightly beaten
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Pinch of salt
Methods
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Boil the water, fat, salt and sugar together.
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When the mixture is boiling fast, remove from the heat and add the sieved flour. Beat just enough to form a ball. Do not overbeat.
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Cool slightly, then add the eggs gradually and beat until a smooth, silky paste is formed.
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The pastry is shaped by forcing it through a plain piping nozzle.
