Choux Pastry Recipe

Ingredients
1/2 cup (65 grams) all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Directions
1. Preheat your oven to 400 F (200 C) and put a rack in the center. Line a baking sheet with parchment
paper or lightly grease the pan with butter or non-stick spray.
2. Sift to combine flour, sugar, and salt in a bowl.
3. In a heavy saucepan over medium heat, add the butter and water and bring to a boil.
4. Remove from heat, add flour mixture, and stir with a wooden spoon until combined.
5. Return saucepan to the heat and stir constantly until the dough comes away from sides of the pan and
forms a thick smooth ball (about 2 mins.)
6. Transfer the dough to your stand or electric mixer and beat on low speed to release the steam from the
dough for about a minute. When the dough is lukewarm, slowly add the lightly beaten eggs and continue to
mix until you have a smooth thick paste.
7. Spoon 12 small mounds of dough onto the baking sheet about 2 inches (5 cm) apart and gently brush the
tops of dough with a lightly beaten egg.

Baking (and while baking!)

8. Bake for 15 minutes and reduce the oven temperature to 350 F (180 C). Continue baking for 30 to 35
minutes or until the shells are golden and almost dry inside.
9. Turn off the oven, poke a few holes in each puff with a fork, and allow the shells to cool and dry out in
the oven with the door open.