pâte a choux for cream puffs

Part of the birthday luncheon for daddy's 86th.... 

425F for 10 then lower to 250 for 15

1 cup water

1 stick butter (1/2 cup)

1 cup all purpose flour

1  pinch of salt

1 tbs sugar

1 cup eggs - about 4 large eggs

Place a pot on medium heat bring the water, butter, sugar and salt to a simmer.

Add the flour and with a whisk stir briskly. The dough will form rapidly. 

 stirr another minute or two.

Remove dough and place into a standing mixer fitted with the paddle attachmen.

Beat all of the eggs to combined then add eggs in the mister bowl while the paddle is in motion. The texture of the dough will change and be shiny & slightly loose but firm all at the same time. 

The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

Use a spatula to place the dough into a piping bag or ziplock with a tip cut out. 

Pipe out the dough into small mounds that a space 1"-2" apart. 

Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.