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12
buns or éclairsEasy
Published 1983
Sift the flour on to a square of greaseproof paper. Put the butter into a medium-sized saucepan, along with the water, salt and sugar (if making pastry for sweet fillings). Heat gently until butter has completely melted, then bring to a fast boil and immediately tip in all the flour.
Beat with a wooden spoon for 1 minute over the heat, until the mixture forms a ball and leaves the side