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225ml (7½fl oz) cold water75g (3oz) butter115g (4oz) plain flourpinch of salt3 eggs, lightly beaten
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Cook’s NoteChoux pastry can be used for both choux puffs, profiteroles, eclairs and gougère. For sweet pastry 5-10ml (1-2 tsp) of sugar may be added and grated cheese, herbs or paprika for savoury items.
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