Choux buns

• 120 ml water
• 100 g butter, cubed
• 20 g

Combine the water, butter, sugar and salt in a heavy-bottomed saucepan and place over a medium heat. Melt the butter and bring the liquid to a near simmer, but do not allow the mixture to boil — that is imperative. Shoot in the flour as quickly as possible (by putting it all in a folded sheet of greaseproof paper and dumping it into the pan in one go) and beat well with a wooden spoon until you