Ingredients for the choux pastry: makes about thirty.

• 1/4 l water
• 100g margarine
• 150g flour
• 5 eggs
• 1 pinch of salt

In a saucepan, bring the water, salt and margarine to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan. Remove the saucepan from the heat and add the 1st egg, continuing to mix vigorously to incorporate it fully. Add the remaining eggs in the same way, one at a time.

Using a small spoon, form small mounds and place them on a baking sheet lined with parchment paper. You can also use a piping bag, or make your own by placing all the dough in a small freezer bag, pushing the dough into one corner, cutting off that corner, and piping your small puffs by pressing on the dough. Leave plenty of space between the mounds.

With the oven preheated to 210°C, bake for 1 minute at 210°C, then lower to 200°C and leave for 10 minutes, a little longer if necessary. The puffs should be well risen and a good golden colour. Turn off the oven and leave the puffs inside with the door slightly ajar for 3 minutes.

Tuna filling

• 2 cans of tuna in water, drained
• 6 gherkins, finely diced
• 2 hard-boiled eggs, mashed with a fork
• Lemon juice, salt, pepper
• 2 tbsp mayonnaise

Cut the puffs open on the side with a pair of scissors and insert a teaspoon of filling.

NB: For those with a sweet tooth... You can fill your puffs with vanilla ice cream, drizzle hot chocolate over them and sprinkle with toasted flaked almonds — isn't that right, Grandpa?