225ml of water
100g of margarine or butter
1ml of salt
150g of Sasko Cake Flour (250ml)
3-4 large eggs

1. Heat water and margarine in a saucepan until the margarine has melted.
2. Bring just to the boil and remove from heat.
3. Add all the flour and salt at once and beat vigorously with a wooden spoon.
4. Beat until the mixture is smooth and does not stick to the sides of the saucepan and forms a dough ball in the centre of the saucepan.
5. This will take approximately 20 seconds. Place back on the stove and beat for 30 seconds over very low heat.
6. Remove from the heat and leave to cool for approximately 15 minutes. Beat eggs into the mixture one at a time, beating well after each addition. The dough is shiny and soft and quite stiff.
7. Preheat the oven at 200 degrees Celsius (400 degrees Fahrenheit).
8. Using a teaspoon, spoon the dough in small balls on a greased baking sheet (approximately 4cm apart). A piping bag can also be used to pipe small choux puffs or éclairs.
9. Bake for 20 minutes. Reduce the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and bake for another 20 minutes.

Serving Ideas:
1. Fill with whipped cream and coat with melted chocolate to make chocolate éclairs.
2. Fill with thick custard and dust with icing sugar.
3. Flake tuna or chicken and mix with mayonnaise or a thick white sauce for a savoury filling.


Get more yummy recipes and baking tips at Sasko Flour