Choux Pastry

1. 1

   Prehaet oven to 425F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan.

2. 2

   Bring to a boil over medium high heat, stirring occasionally.

3. 3

   As soon as mixture is boiling, remove pan from heat.

4. 4

   Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.

5. 5

   Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan.

6. 6

   This will take about 1 minute.

7. 7

   Remnove from heat and let cool for 3-5 minutes.

8. 8

   Add a little of the beaten eggs and beat well to incorporate.

9. 9

   Add a little more egg and beat in well.

10. 10

    Continue beating in eggs until mixture becomes a smooth and shiny paste.

11. 11

    While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.

12. 12

    Glaze with 1 egg beaten with 1 teaspoon cold water.

13. 13

    Put into the preheated oven , then reduce the heat to 400F Bake until puffed and golden brown.

No additional tips available.