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1
Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat.
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2
Bring the mixture to a boil, and immediately remove from heat.
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3
Stir in the flour.
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4
When the flour is combined, return to heat.
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5
This mixture is called a panade.
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6
Dry the panade by stirring constantly for 4 minutes.
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7
It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
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8
Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled.
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9
Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next.
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10
Add the last egg a little at a time until the batter is smooth and shiny.
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11
Test the batter by touching it with your finger and lifting to form a string.
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12
If a string does not form, the batter needs more egg.
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13
If you have added all the egg and the batter still doesnt form a string, add water, 1 teaspoon at a time, until it does.
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14
The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days.
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15
To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.
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16
This dough is very easy to master, and can be used to form a variety of sweet confections, such as profiteroles; it can also be folded with herbs and cheese to make savory gougeres.
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17
Pate a choux is ideal for cream-filled pastries, too: As the dough bakes, it puffs up and forms a pocket inside.
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This happens because the moisture of the eggs turns to steam and is trapped within the resilient dough, causing a slight hollow inside a shell that is golden brown and crisp on the outside.
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19
Bring water, butter, sugar, and salt to a boil.
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20
Turn off heat, and add flour all at once.
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21
Return to heat, and dry the mixture by stirring constantly.
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22
After adding the eggs, test for proper consistency.
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23
Dip a biscuit cutter in flour and mark baking sheets.
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24
Use a pastry bag to pipe shapes to fit in flour circles.
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25
When finished baking, poke a hole and fill with pastry cream.
