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1. Put the 3 ounces of butter and the water into a saucepan.
2. Bring it to a boil.
3. Tip in the 3 1/2 ounces of flour all at once and beat until the mixture is smooth and leaves the sides of the pan clean.
4. Leave to cool slightly.
5. Add the eggs gradually to the flour mixture, beating vigorously, until they are well incorporated and the mixture forms a smooth, shiny paste.
6. Line a baking sheet with wax paper and drop heaped teaspoonfuls of the mixture onto it, spaced well apart.
7. Bake in a preheated oven 400° for approximately 25 minutes, or until the pastry puffs are firm to the touch and golden brown.
8. Melt the remaining butter in a saucepan and stir in the remaining flour.
9. Blend in the milk gradually, beating well between additions.
10. When all the milk is mixed in, add the wine and bay leaf and bring to the boil, stirring constantly. Remove the bay leaf and stir in the remaining ingredients.
11. Cut the pastry puffs almost in half through the middle and fill with the prawn and egg mixture.
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