- 1/2 cup water
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 large free-range eggs
Bring to the boil water, butter and salt. Remove from heat.
Using a wooden spoon, immediately beat in the flour, all of it at once.
Return to the stove and cook for about a minute until the mixture leaves the sides of the pan and forms a ball. Remove from heat.
Beat in 2 large free-range eggs, one at a time, until the mixture is well blended and shiny. Drop spoonfuls of dough, well spaced out, onto ungreased baking sheets to make about 24 puffs.
Bake at 200°C for 25 minutes or until puffed up and golden. Allow to cool completely on wire racks.
Once cooled, split and fill with sweetened whipped cream and sliced strawberries. Dust with icing sugar.
Cook's note: this recipe for puffs creates the perfect choux pastry which is also what eclairs are made of.
For our simple step-by-step on how to make cream puffs, click the link: How to make cream puffs