Ingredients
Method
1.Preheat oven to 220°C. Grease oven trays.
2.To make choux pastry, combine the water, butter and caster sugar in a small saucepan; bring to the boil. Add flour; beat with a wooden spoon over medium heat until the mixture comes away from base of pan. Transfer pastry to a medium bowl and beat in three of the eggs, one at a time until pastry becomes smooth and glossy but still holds its shape.
3.Spoon pastry into a piping bag fitted with a 1cm plain tube. Pipe small rounds onto trays about 5cm apart. Brush all over with lightly beaten remaining egg, sprinkle with pearl sugar.
4.Bake puffs about 20 minutes or until golden and puffed. Serve warm.
These puffs are best eaten soon after baking.
Note
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