1 tablespoon castor sugar
pinch of bicarbinate of soda
65g plain flour
Preheat oven to 220'
Melt butter water sugar and bicarb on the hob and bring to the boil.
Remove from heat and add flour mixing quickly with a wooden spoon until it forms a ball.
Leave ball to cool for 15 mins, meantime line a baking tray with baking parchment
Gently add the 2 eggs a little at a time to the ball and whisk until it forms a softer glossy batter (like soft mashed potato)
Spoon onto the baking parchment leaving plenty of space to expand (makes 8 buns approx 5cm expands to approx 8cm)
Bake for 20 mins at 220. After 20 mins turn down heat to 200 for further 10 mins. After 10 mins turn off oven but leave buns in until cool.
To serve either pipe or spoon in filling eg cream, jam, creme pat, chocolate ganache