Choux pastry (pronounced 'shoo') is the stuff that profiteroles and éclairs are made of. It can be made sweet or savory (just omit the sugar), and the resulting pastries can be filled with a plethora of different things. Traditionally, pastry cream is used in these delicious desserts. Alternatively, fill them with chocolate mousse or go savory with goat cheese mixed with herbs. Besides being baked into puffs, choux pastry can be boiled into dumplings or deep fried into beignets.
Makes just over 1 lb of pastry
1
cup water3
oz (6 tbsp) unsalted butter1/4
tsp salt1
cup flour4
large eggs, at room temperature
In a medium saucepan, bring the water, butter and salt to the boil. Dump in the flour all at once and while on medium heat, stir until a solid mass is formed and the dough comes away from the sides (less than one minute).
The mixture is starting to come together
Remove the saucepan from the heat and transfer the dough to a mixing bowl. Using an electric mixer with the paddle attachment, beat the eggs in one at a time. Make sure that each egg is completely incorporated before adding the next. Once done the dough will be still and shiny.
Use as directed in your favorite recipe that calls for choux pastry.