Deliciously light, these cream puffs are a perfect end to the meal.
Preheat oven to 230 degrees C.
Sift flour. Put water, butter, salt and sugar into a saucepan and bring slowly to the boil.
Immediately remove from heat, tip in the flour all at once and stir with a wooden spatula.
Return to heat and continue stirring until mixture forms a mass, leaves sides of saucepan and begins to film the bottom.
Remove from heat and cool. Put mixture into the bowl of an electric mixer.
Add the beaten eggs to the dough a little at a time, beating after each addition until thoroughly incorporated.
Dough is ready when it is shiny and holds its shape on a spoon. Use warm.
Place spoonfuls on to a tray and bake in a preheated very hot oven 230 degrees C, to puff up quickly. Reduce heat to moderate 180 degrees C to cook through without over browning.
Leave shells in the turned off oven for 10 minutes to dry out.
Shell should be golden brown and light.
When cool, cut in half. Spoon in the creme patisserie and pop the lid on. Dust with icing sugar.