method
1. Sift the flour onto a piece of paper and put ready. Whisk the eggs lightly. Put the butter, salt and water in a pan.
2. Bring the water to the boil so that the butter melts. Off the heat tip in all the flour at once. Beat until smooth.
3. Return the pan to low heat and beat vigorously for 1 - 2 minutes until the water evaporates and the dough forms a ball.
4. Take the pan off the heat and cool for 2 minutes. Beat in the eggs a little at a time and the vanilla if using.
5. For eclairs, pipe 4 inch oblongs onto a greased, floured baking sheet. Cut off the pastry with a wet knife. Space them at 1 inch intervals.
6. For cream puffs dot on a heaped tablespoon of the pastry. Use a second spoon to scrape the pastry free from the spoon. Space at 2 inch.
7. For a ring, pipe round a 8 inch marked ring, or arrange tablespoonfuls of pastry round the ring. This will give a bun-effect when cooked.
