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  • 1 cup water
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 6 tablespoons butter
  • 1 cup flour
  • 4 eggs
  • 1 egg yolk for glaze
  • crystal/course sugar



  • Heat the water, salt, sugar and butter in small saucepan, stirring until the butter is melted.
  • Remove from heat and put all the flour in at once.
  • Stir rapidly until the mixture is smooth and pulls away from the sides of the pan.
  • Allow to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny.
  • Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet.
  • Place the mounds evenly-spaced apart on the baking sheet.
  • Brush the top of each with the egg glaze then press coarse sugar crystals on each
  • Bake the puffs for 35 minutes at 220 deg C til well-browned.

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