1. Bring the water, sugar and butter / margarine to the boil.
2. Add the sieved flour and salt. Mix with a wooden spoon.
3. Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
4. Remove from the heat and allow to cool.
5. Gradually add the beaten eggs and mix well.
6. The choux paste should be of dropping consistency.
7. Put the mixture into piping bag and pipe finger shapes for éclairs, 7 – 9 cms long or round balls 4 – 5cms across for cream buns, on a greased baking tray, keeping the shapes about 3cms apart on the tin.
8. Bake in the upper part of the oven Gas mark 6 (400f -200c) and do not open the door for 10mins as a draught may make them collapse, after that increase the heat to Gas mark 7 (425f - 220c) for a further 15 - 20 minutes until buns are crisp light and a rich golden colour
9. As soon as they are cooked make a small slit on the side of each pastry and if there is any soft paste inside scoop it out with a teaspoon handle.
10. When quite cold fill with whipped cream or confectioners custard and ice the tops with coffee or chocolate icing, or dust the buns with icing sugar.
Must be eaten the same day or they will get soggy
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4|
|Calories from Fat: 137 (60%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 238.4mg||73 %|
|Sodium 143.6mg||5 %|
|Potassium 86.1mg||2 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.1g|
|Protein 7.9g||11 %|
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Calories per serving: 230
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