25mL margarine/ butter
Some useful utensils:
- non-stick saucepan/ pot
- wooden spatula
- measuring spoons
- measuring cup
- electric mixer
- large bowl (which can hold minimum of 1L of fluids to be safe)
- two small spoons (for scooping the batter onto the baking sheet)
- baking sheet
- (optional) parchment paper
1. Preheat oven to 400°F.
2. Combine margarine and water in a small saucepan (I like to use my non-stick pot).
|3. Stir over heat just until margarine has melted and mixture boils (slightly, not strongly)|
|4. Add flour all at once, stir vigorously over heat until mixture leaves sides of saucepan.|
|You can see how it left easily! I roll it around for fun =P|
|5. Transfer mixture to a bowl and add egg.|
|6. Beat with electric mixer until fluffy.|
|It shouldn't be watery, and should be well mixed by now.|
|7. Drop heaping 5mL portions about 5 cm apart on ungreased cookie sheet. |
**You can choose to line this with parchment paper first =)**
|8. Bake for 10 minutes at 400°F, then reduce heat to 350°F and bake another 10 minutes|
or until crispy and slightly browned.
**DO NOT OPEN THE OVEN DURING BAKING**
|Voila~ Cool shells before filling with whipping cream or custard, then finish by|
drizzling with melted chocolate.