1 cup (250ml) water
pinch of salt
1 cup (120g) and 2 tablespoons flour
Place water, butter and salt in a saucepan and slowly bring to the boil.
As soon as the mixture boils, quickly stir in flour, using a wooden spoon.
Cook over a low heat, beating constantly until mixture is smooth and leaves sides of pan. Remove from heat and set aside to cool slightly.
Beat in eggs, one at a time, beating well after each addition and until mixture is light and glossy.
Let stand for 1 hour.
Spoon or pipe small swirls onto greased baking trays.
Bake in a hot oven for 15-20 minutes or until well puffed.
Lower temperature of oven and cook pastries for some more minutes until golden, crisp and dry.
(The whole cooking time can be 35-40 minutes).
Cool on wire racks. Fill them through a slit in the base.