Makes a 2-egg quantity
65g/2½oz/⅔ cup strong plain (all-purpose) flour
a pinch of salt
50g/2oz/4 tbsp butter
2 large (US extra-large) eggs, lightly beaten
1 Sift the flour and salt onto a large sheet of parchment paper.
2 Put the butter and 150ml/¼ pint/scant ⅔ cup cold water in a pan over a low heat. When the butter melts, turn up the heat and bring to a rolling boil.
3 Take off the heat and tip in the flour. Beat well with a wooden spoon until the mixture is smooth and leaves the sides of the pan to form a ball. Cool for 1–2 minutes.
4 Gradually beat in the eggs to give a smooth dropping consistency. The pastry should be smooth and shiny.