Sift the flour onto a piece of paper because you’re going to put it all in the pot at once and it just makes adding the flour so much easier.
Bring contents of the pot to the boil and when it’s bubbling pull the pot aside, allow the bubbles to subside and pour in all the flour at once, then stir briskly until everything is smooth – it will take seconds.
Cool the mixture for about 5 minutes and then start beating in the eggs one at a time.
If the eggs are big, break the last one into a separate little bowl and beat it with a fork – you may not need the whole egg.
Add it slowly to make sure that the mixture remains firm and keeps its’ shape, if you don’t need the whole egg, set the thing aside.
Beat the pastry for about 3 minutes until it looks all shiny and glossy.
Now its’ ready to be piped out by using an éclair nozzle and if you don’t have one, make something similar from foil or parchment paper.
Bake in the oven for 20 minutes, or until lightly browned. Then turn off the oven and allow to sit for about 10 minutes.
Remove the puffs from the oven and allow to cool to room temperature before filling or serving.
• This recipe should be okay for 4 small eaters and you should be able to figure one out for 8 but I’ll include the ingredients list for 6 people below.