4oz. flour, 3.5oz butter or oil (or margarine), 8oz. water 3 large eggs, 1/2 teaspoon salt
Method of preparation
In a cooking pot place water, fat and salt to boil. When giving first boil, pull away from heat, add the flour all at once and mix quickly, pass pot back on the fire; stir several times, until the dough comes off the bottom. Leave to cool. When it is almost cold, place the eggs, one at a time, until mixture is incorporated. The dough should be quite soft, without running, to maintain its shape after put in the tray by making shapes for your desire use. This dough is prepared for various desserts: eclairs, profiteroles, chocolate cream puffs, etc. These preparations are put into ungreased oven and bake in pre-heated to the maximum heat. After 10 minutes, when were introduced in the oven, reduce heat to medium. Do not open oven for 20 minutes, until dough rises and takes shape, otherwise it will fall and remain sticky. These preparations should grow twice as much as were and remain empty inside. Bake about 30 minutes, to be slightly browned; if less time in the oven will have a dough texture inside.
Tip: let pastry cool completely before attempting to slice. Use a bread knife and do not apply to much pressure when cutting.
Filling and dough can be applied with pipping method for more uniform sizes.