Choux pastry is used for making cream puffs, éclairs, and other hollow pastries that are filled with various savory and sweet fillings.
- 1 cup water
- 3/4 cup sweet butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 6 ounces all-purpose flour
- 1 cup whole eggs, unbeaten
- Preheat oven to 425 °.
- Line two half-sheet pans with parchment paper or silicone baking sheet liners.
- Have ready, a stand mixer with the paddle beater attached or a bowl and an electric hand beater with the eggs nearby.
- In a small saucepan, combine the water, butter, sugar, and salt and bring to a boil.
- Add the flour all at once, turn heat to low and vigorously stir the mixture with a wooden spoon until it’s smooth and forms one ball leaving no residue in the pan.
- Remove the pan from the heat, pour the mixture into the mixer and beat at medium speed to cool it for one minute.
- Beat in eggs, one at a time, at medium speed, until they are fully incorporated.
- Place mixture in a piping bag and pipe 1-inch rounds that are about 1 inch high on the sheet pan, leaving about 1 1/2 inches between them, since they will expand.
- Bake for ten minutes, then lower the heat to 350 ° and cook them until they are light golden brown. Remove the pan from the oven and poke a hole in the side of each puff and return them to the oven for another five minutes to dry the insides.
- Cool on a rack. Fill as desired.
Yield: about 30 2" diameter round puffs