You will need
    • • 1 Cup – flour;
    • • 80 grams of butter or margarine;
    • • 6 EA eggs;
    • • 1/4 tsp – salt;
    • • 2/3 Cup water or milk.
Instruction
1
Pour into a saucepan the milk or water, add salt and oil, mix. Leave to boil.
2
To boiling mixture gradually pour the sifted and measured flour.
3
Reduce heat and briskly stir the mixture with a spatula, preferably wooden, until the disappearance of the flour lumps, and then simmer for 1-2 minutes.
4
Brewed remove the mixture from the heat, cool it to 70-80°C and stir, one by one add the eggs. With all that mass need not beat, just stir until a homogeneous dough in the absence of lumps. If the eggs are large, they need to take one thing less than the posted recipe.
5
Prepared dough is put in the equipment bag or paper kornetik with a metal nozzle with a diameter of 11-16 mm. Prepared choux dough should be like sticky mass.
6
Put on a greased baking tray portions, forming various figures. The trays need to lubricate quite a thin layer of oil. On a heavily greased baking pan, the bottom product obtained torn. If the pan is completely dry, the products burn and stick if that happened, then carefully cut them with a knife.
7
Bake custard products 30-35 min in the oven at a temperature of 185-200°C. At the highest temperature possible products of a larger size with a ragged surface, at low temperature — with a bad rise.