1 cup flour, sifted
1/2 tsp salt
1 cup water
4 eggs, beaten
1 tsp sugar
200ml whipped topping
Preheat oven to 220°C.
Put water, butter, salt and sugar into a saucepan and bring slowly to the boil.
Remove from the heat and stir in the flour with a wooden spoon.
Return to the heat and continue stirring until a ball is formed.
Then remove from the heat and add 1 egg at a time, beating after each addition.
Once combined, place spoonfuls of the dough onto a baking tray, about 2 inches apart and bake for 20-30 minutes.
When the shells are golden brown, turn off the oven and leave for 10 minutes before removing, to dry out. Set aside to let it cool.
Cut pastries in half and spoon whipped topping before placing the other half back on. Dust with icing sugar, if desired and serve.