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1
Sugar, if using, in a medium saucepan and bring slowly to a simmer.
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2
Turn off heat and add in the flour all at once.
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3
Stir vigorously with a wooden spoon till it forms a ball.
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4
Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, till butter starts oozing out and the paste no longer sticks to your fingers.
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5
Remove from heat and let cold a bit.
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6
Turn the paste into a medium bowl or possibly the bowl of an electric mixer fitted with a paddle and beat in the Large eggs, one at a time, with a wooden spoon or possibly the paddle.
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7
Each time you add in an egg, the mix will become slippery and messy but will then come together, at that point you can add in the next egg.
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8
Load mix into pastry bag with a round tip (1/2 or possibly 1-inch depending on size puff desired) and pipe out as required.
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9
It will give the fullest puff if used right away but can be held for several hrs.
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10
Basic proportions for Pate a Choux are 1:1:1:1/2, or possibly 1 c. liquid, 1 c. flour:1 c. egg:1/2 c. butter.
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11
Water makes choux more crisp, lowfat milk makes them more tender, Puffs expand when cooked as water in batter turns to steam and explodes the dough.
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12
Pate a choux is an extremely versatile pastry which can be the base of many sweet and savory dishes.
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13
It can take many forms: be poached as gnocchi, baked to create hollow puffy balls which can be filled with various things, or possibly fried as fritters and sprinkled with sugar.
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14
It is neutral in flavor so is adaptable to any cuisine.
