Cream puffs and eclairs are made from the same basic dough, called pate a choux because of its likeness to little cabbages. The dough is not difficult to make because you do not have to be especially gentle; the trick is knowing how much egg to add. If you use too little, the dough will be stiff, too much and the dough will spread when you pipe it out, and the baked puffs won't be light. The number of eggs depends on their size and how much you dry out the dough over the stove. Start by adding three eggs and touch the surface of the dough: when you lift your finger the dough should form a soft peak. If the peak is stiff, add more beaten egg, a little at a time. You can use savoury or sweet fillings in the baked puffs. For desserts, the easiest fillings are lightly sweetened whipped cream (not canned or pre-sweetened) and fresh fruit. Also delicious is pastry cream or chocolate mousse. Dust with icing sugar or glaze with melted chocolate. Pate A Choux .75 cup water 3 tbl unsalted butter .25 tsp salt .75 cup plain flour 2-4 large eggs Heat the butter and water until it comes to a boil, then add the flour all at once. Stir with a wooden spoon over low heat, drying out the dough until it forms a heavy mass and comes away from the edge of the pan. Stir for a few minutes to cool, then add two eggs, one at a time, beating until each egg is incorporated. Add more beaten egg if necessary. Pipe or spoon the dough into small round shapes (for cream puffs) or oblongs (for eclairs) on to greaseproof paper or lightly buttered and floured baking sheets. The puffs should expand when baked, so leave plenty of room between each one. Bake in 400-degree oven until golden brown, crisp and dry - cut one open to check the interior is completely baked. Cool before filling.