Sift the flour, beat the egg, and line a baking tray with parchment paper.
Heat the butter, water, sugar and salt in a saucepan. Remove from the heat when it comes to a boil, and mix in all the flour. When the mixture is no longer floury, heat it again for 1-2 minutes.
Remove from the heat, add 2/3 of the egg and mix it in. Add the rest of the egg as needed. Firm enough to take 3 seconds to fall when scooped.
Scoop the batter and drop it onto the baking tray.
Mist with water and bake for 20 minutes on the lowest rack of an oven preheated to 180°C. Don't open the oven door while they're baking. When they're done, turn the oven off and leave them as they are.
Here are the just-baked pastries.
Story Behind this Recipe
My husband suddenly requested these, so I made a simplified version of bite-sized pastries.
This recipe only needs one egg, but you may need to add more depending on the consistency of the batter. A large egg is ideal.