makes about 24
2 1/2 dl. water
Boil water and butter and remove the saucepan from the heat. Add the flour, stir well and replace on the heat. Reheat for 2 to 3 minutes on slow heat while stirring all the time.
Remove from heat again and add the eggs while stirring thoroughly. Use two small tablespoons to place the dough on a flour dusted plate.
Bake at 225 degrees Celsius for 25 minutes. Lower the heat to 200 degrees after 15 minutes using only heat from below if possible.
Do not open the oven untill finished!
Cut a lid off the petit-choux and fill with whipped cream and garnish with raspberry jam or stewed raspberries.