Choux Pastry
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Instructions
Combine water, salt, butter in a saucepan over medium heat, bring to a simmer.
Just as the butter melts, add the flour all at once.
Stir with a wooden spoon until the mixture forms a ball, pulls away from the sides and leaves a whitish film on the bottom of the pan.
Transfer to a bowl and work with a wooden spoon to cool it down slightly.
Work the eggs in one at a time, beating well with each addition.
The dough must be stiff enough to hold it's shape when piped but loose enough to pipe...
You have added enough eggs if the dough droops from a spoon held sideways.
