Choux-Paste Pastries

Ingredients

• g water
• g flour
• g butter
• eggs
• salt

Instructions

1. Add all the flour to boiling water at once with the butter; cook 10 minutes, stirring, to a stiff paste.
2. Soften with one egg in a mortar, then work in the remaining eggs one at a time until ointment-smooth; rest a few hours.
3. Spoon 10-12 mounds onto a buttered pan, optionally egg-glaze, and bake in a hot oven.
4. Slit and fill baked shells with cream or preserve, then dust with icing sugar.