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1
In a medium saucepan, combine butter, sugar, salt, and 1 cup water.
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2
Bring to a boil over medium-high heat, and immediately remove from heat.
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3
Using a wooden spoon, quickly stir in the flour until combined.
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4
Return pan to medium-high heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
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5
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
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6
Mix on low speed until slightly cooled, about 1 minute.
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7
Increase the speed to medium, and add the whole eggs, one at a time, beating until each is incorporated before adding the next.
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8
Test the batter by touching it with your finger and lifting to form a soft peak.
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9
If a soft peak does not form, the batter needs more egg.
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10
If you have added all the whole eggs and the batter still does not form a soft peak, lightly beat the remaining egg white, and add a little at a time.
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11
Use immediately.
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12
The dough is best prepared in a heavy-bottom saucepan.
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13
Once the butter has melted, flour is added all at once and vigorously stirred to combine.
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14
The mixture should come together into a solid mass and pull away from the sides of the pan.
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15
It is ready for the next step when a thin film coats the bottom of the pan, after about 3 minutes.
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16
Once the mixture is removed from the heat, it is allowed to cool slightly before eggs are added, one at a time, and mixed to combine.
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17
The batter will be smooth and shiny, and should form a soft peak when touched.
