|Butter/Margarine||2 Ounce (50 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Plain flour||2 1⁄2 Ounce (65 Gram)|
|Eggs||2 , beaten (Size 3)|
Put the fat and water together in a pan.
Heat gently until the fat has melted, then bring to the boil.
Remove the pan from the heat and tip all the flour at once into the hot liquid.
Beat thoroughly with a wooden spoon, then return to the heat.
Continue beating until the mixture is smooth and forms a ball in the pan.
Remove from the heat and allow the mixture to cool.
Beat in the egg, a little at a time, adding enough egg to give a piping consistency.
The mixture can be piped or spooned and is used in profiteroles and turkey gougere.