Ingredients
- 1/2 cup water
- 1/3 cup flour
- 3.5 tablespoon oil
- pinch of salt
- 2 teaspoons caster sugar
- 2 eggs

Directions:

1. Sift the flour onto a clean sheet of greaseproof paper. Place the water, butter , salt and sugar in a pan. Heat until the butter and water come to a boil. Remove from the heat and add the flour all at once.

2. Mix well using a wooden spoon. Return to the heat and mix until a smooth ball forms and the dough leaves the sides of the pan.

3. Removes from the heat and place the dough in a bowl. Lightly beat the eggs in a small bowl. Using a wooden spoon or electric beaters, add the eggs to the dough a little at a time, beating well after each addition.

4. The mixture is ready to use when it is smooth, thick and glossy.

5. Preheat the oven to moderate 350 F.

6. Bake for 35-40 minutes, or until the pastry is well coloured. Remove the choux from the baking tray and cool on a wire rack.

Notes: We spooned the pastry onto tray. Made at the cottage and used with chantilly cream and chocolate sauce. This was supposed to be a practice run to prepare for dessert on boxing day.

Adapted from: Le Cordon Bleu, Home Collections: Tarts and Pastries