é with cream Bign

Put in a saucepan on the heat the water, butter and a pinch of salt and bring to a boil. Remove from heat and pour in one fell swoop the sifted flour, stirring vigorously with a whisk. Put a few minutes over the heat, until the mixture will come off the edges to form a ball. Remove from heat, let cool and stir the eggs one at a time.

Oven plate lined with wax paper. Place the dough in small spoonfuls on baking sheet, spacing them well apart and bake in hot oven at 180° for about 30 minutes. If you like sweet cream puffs, you can fill it with custard or cream, with the syringe for desserts. If you want you can use a savory cream puffs stuffed with ham mousse, tuna etc. Cut them in half with a knife and close them after having filled with stuffing.