Cream mini-puffs

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Bring water, salt and butter to a boil. Add all the sifted flour at once and stir with a wooden spoon till the dough releases like a ball of the pan . Remove the pan from the heat.

Put the dough in a deep bowl and let cool for 5 minutes. Add, beating well, the eggs 1 by 1. Each egg must be completely taken by the dough before adding the next. Beat well till the dough gets shiny . Let the dough cool.

Make with 2 teaspoons or with a piping bag small heaps of dough on a greased baking sheet , a little apart. Bake the mini-puffs approximately 15 minutes. Let the mini-puffs cool.

Beat the cream with sugar to peaks. Fill a piping bag with sharp needle with the whipping cream and stuff the puffs through the bottom . (Sprinkle with icing sugar.)