125g of flour

250ml of water

100g of butter

4 eggs

pinch of salt

In a casserole, boil water with the salt and butter.

At the first boil, remove the casserole from the heat and add the flour into it.

Mix with a wooden spoon.

Put the paste back on the heat to dry it, until it completely detaches from the side and the bottom of the casserole.

Removed from the heat, add the whole eggs one by one, each time thoroughly mixing.

The end product should be soft but holding consistency (a single block).

Cook in the oven for 25 minutes at 210C/410F.

Wait for the choux to be cool before filling them and/or putting the icing on.