PROFITEROLE-ÉCLAIR OR PATE BRISEE

INGREDIENTS

620 gr. water
250 gr. margarine-good quality
10 gr. salt
15 gr. sugar
380 gr. all purpose flour 
9-10 eggs

PREPARATION

Put the water, margarine, sugar and salt In a large pan. As soon as it boils, add the sifted flour and mix until the dough is very firm. Pour it immediately in the mixer and process for five to 10 minutes at intermediate speed. While it's mixing, pour the eggs in slowly in a period of around eight to 10 minutes. Before all the eggs are in, pick up a little dough with a spoon and drop it back in – it should project to about five centimetres and appear shiny.

With a pastry bag, shape the dough into rounds for profiteroles or straights for éclairs in an oiled baking tin and bake for 20 to 25 minutes in 200 C.

This is dough used for sweet or savoury crusts and tarts with fillings like mashed potatoes and pasteurized meats or a crème filling with chocolate sauce over it.