Bombe di pasta soffiata

Choux pastry bombs

Ingredients (for 6 bombs)

250ml water

60gr butter

250gr flour

4 eggs

Pinch of salt

Bring the water, butter and salt slowly to the boil. Remove from the heat, sift in the flour and work the mixture over moderate heat until a thin crust forms on the bottom of the saucepan.

Transfer mixture to a clean saucepan and rest for two minutes.

Add eggs one at time, beating each in thoroughly with a wooden spoon before adding the next. Pipe the mixture into 6 large mounds on a baking tray and sprinkle lightly with water before baking in a preheated oven at 220degrees C. for 20 minutes

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