Airy choux pastry for 2 pieces

Water, butter, pinch of salt to boil in a saucepan. Add flour all at once and stir with a wooden spoon, until the mixture as a lump of soil dissolves. Immediately pour into a bowl and stir in 1 egg. Dough cool for 10 minutes.

2 eggs, stir in the Brandteigmasse. Dough into a piping bag with a medium-sized Lochtülle. Two baking sheets with parchment paper.

Each one about 20 cm diameter circle to draw. Turn paper. Dough spiral splash with about 1 cm wide gaps in the circles.

Successively in a hot oven. Bake at 225 degrees, 35-40 minutes.