Choux Pastry

1. 250 ml (1/2 pint) water.                                                            5. A pinch of salt.
2. 75 g (3 oz) butter.                                                                    6. 150 g (6 oz) flour.
3. 25 g (1 oz) castor sugar.                                                          7. 4 eggs.
4. Vanilla.


    Put water, butter and salt to a pan and bring it to the boil. Meanwhile sift the flour on to some paper and when the mixture boils take it off the heat and tip the flour in rapidly. Beat well; when well mixed return to the heat and cook for about 5 minutes. Stand aside to cool, then add the whites and yolks of the eggs, beating each thoroughly, and at the same time add vanilla and sugar. Put this mixture into a forcing bag and pipe into fingers on a well-greased tin, or drop small spoonfuls on greased tin. Bake in oven fairly quickly.