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1
Preheat oven to 450 degrees.
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2
In 2 quart pot, combine the butter and water.
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3
On a piece of wax or parchment paper, sift together the flour, salt and sugar.
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4
Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once.
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5
Stir with a wooden spoon or paddle to incorporate.
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6
Return the saucepot to high heat and cook, stirring, for about one minute.
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7
The mixture will form a ball and coat the pan with a thin film.
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8
Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment.
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9
Mix the dough for a minute or so, on low speed, to release some of the heat.
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10
Add the eggs, one at a time, completely incorporating each one before adding the next.
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11
Beat until the dough gets thick and ribbony.
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12
Fit a pastry bag with a round #5 tip and fill with the warm dough.
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13
Line a heavy cookie sheet with parchment paper and anchor it to the tray with a little dab of the dough at each corner.
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14
Pipe about forty to forty five 1 1/2-inch mounds about 2 inches apart on a cookie sheet lined with parchment paper.
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15
Bake for 10 to 15 minutes, until golden and puffed.
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16
Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices.
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17
Turn off oven and leave the choux to dry for another 10 minutes.
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18
Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.
