Cream puffs (2)

Put water in a heavy saucepan over low heat and add the butter.

When the butter is completely melted, turn up the heat and bring to a boil, then remove from heat and pour all the flour together with the salt.

Stir the mixture and put the pot on the fire, stirring constantly until the mixture becomes solid and will come off the walls.

Allow to cool for a few minutes, then add to mixture one egg at a time, beating the mixture vigorously.

When all the eggs have melded the mixture in mounds on a baking tray greased and floured with the help of a pastry bag.

Cook to moderate flame for about 20 minutes.

We get about 20 beignets, which you can fill with about 1 litre of cream.