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The Silver Spoon, Phaidon Press

Serves 6

• 7 tablespoons sweet butter, plus extra for greasing
• 1 1/4 cups all-purpose flour, sifted, plus extra for dusting
• 1 tablespoon superfine sugar
• 4 eggs
• salt

Preheat the oven to 400°F.

Grease a cookie sheet with butter and dust lightly with flour.

Put 1 cup water, the butter, sugar and a pinch of salt in a pan, bring just to a boil and remove the pan from the heat.

Tip in the flour, all in one go, and mix with a wooden spoon.

Return the pan to the heat and cook, stirring constantly, for 7-8 minutes until the mixture comes away from the side of the pan.

Remove the pan from the heat, let cool, then beat in the eggs, one at a time, making sure each egg has been fully absorbed before adding the next.

Spoon the dough into a pastry bag and pipe walnut-size heaps onto the prepared cookie sheet, spacing them well apart.

Alternatively, use two dessert spoons.

Bake for about 20 minutes until the puffs have doubled in size.

Transfer the puffs to a wire rack, making a slit in the side of each to allow the steam to escape and let cool, then fill with custard, chocolate or whipped cream.


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