Recipe :
1- Pre-heat oven to 200°C / 400°F
2- In a medium saucepan, pour the water,
salt and the cubed butter. Bring to the boil
and let the butter melt.
3- Remove from heat and add the flour all
at once. Sharply stir with a wooden spoon
until the mixture is well blended ; the pastry must become a ball
which does not stick
to the bottom on the pan. Let it cold for just
a few minutes.
4- One after the other, add the 4 eggs in
the paste, and beat vigourously to
incorporate them ; finish turning for a while
still with the wooden spoon.
The paste should be soft.
5- Divide equally the paste in 4 bowls and
flavor each ; possibilities are varied :
grated cheese (30 gr/1oz add ham if you
wish), tapenade d'olive noire
(2 teaspoons), grounded basel in oil
(2 teaspoons), Roquefort cheese
(30 gr/1 oz - grounded), anchovie paste
(1 teaspoon)...
6- On a buttered baking sheet, lay
the pastry into balls helping yourself with spoons.
Leave space between them, for they are going to raise !
7- Put in oven for 25 minutes (they must get golden
brown) then turn your oven off and let
the choux dry inside for another 5 minutes.
Serve the choux warm.
