[For 24, 4-inch shells]

Ingredients:

* 240ml water *125g all-purpose flour, sifted

*115g unsalted butter *4-5 eggs, beaten 

*12.5g sugar

*1.5g salt

Directions:

1. Preheat oven to 375°F (190°C) and line 2 baking sheets with either parchment paper or silicone mats.

2. In saucepan, combine water, butter, sugar, and salt and heat until sugar and butter have melted. Stir occasionally. Bring to a boil on medium-high heat once sugar and butter have melted.

3. Once boiled, remove from heat and add in all the sifted flour. Quickly mix until all moisture is absorbed.

4. Place on the stove again and cook on medium heat until a ball forms and a thin film of dough coats the bottom of saucepan. Remove from heat.

5. Place dough in a bowl and cool with a wooden spoon or spatula until room temp.

6. Add beaten egg little by little, making sure to mix thoroughly until incorporated into the dough. Add egg mixture until dough is smooth, shiny and flows like a slow ribbon. Should form a ‘v’ on the end of the spoon. (**may not use up all the egg mixture)

7. Transfer into a piping bag and pipe onto baking trays. With a wet finger, dab peaks until level. Spray the shells lightly with water to keep from drying out in the oven.

8. Bake for 30-35 minutes or until golden brown.

9. Poke holes on bottom to keep shells crisp while cooling them on a wire rack.

10. Add desired fillings.