Pâte À Choux

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

Method

1. 1

   Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. 2

   In a 6-quart saucepan, combine the water, butter, sugar, and salt. Bring to a full boil over medium heat, stirring to melt the butter completely.

   5:00 · Bring to a boil
3. 3

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

4. 4

   Return the pan to low heat and cook the dough, stirring constantly, until it dries slightly and a thin film forms on the bottom of the pan, about 2 minutes.

   2:00 · Dry the dough
5. 5

   Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally to release steam.

   5:00 · Cool dough
6. 6

   Beat in the eggs one at a time with a wooden spoon or hand mixer, fully incorporating each egg before adding the next, until the dough is smooth, thick, and glossy.

7. 7

   Spoon the dough into a piping bag fitted with a round or star tip and pipe 2-inch mounds onto the prepared baking sheets, spacing them 2 inches apart.

8. 8

   Smooth any peaks on the piped dough with a wet fingertip.

9. 9

   Bake at 400°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking until puffed, golden brown, and firm to the touch, 15 to 20 more minutes.

   15:00 · Initial bake at 400°F
10. 10

    Turn off the oven, pierce each puff with a small knife to release steam, and let the puffs sit in the cooling oven with the door propped open for 10 minutes to dry out.

    10:00 · Dry in cooling oven
11. 11

    Transfer the puffs to a wire rack and cool completely before filling.