Choux Pastry

Directions

1. 1
   Prehaet oven to 425F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan.
2. 2
   Bring to a boil over medium high heat, stirring occasionally.
3. 3
   As soon as mixture is boiling, remove pan from heat.
4. 4
   Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.
5. 5
   Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan.
6. 6
   This will take about 1 minute.
7. 7
   Remnove from heat and let cool for 3-5 minutes.
8. 8
   Add a little of the beaten eggs and beat well to incorporate.
9. 9
   Add a little more egg and beat in well.
10. 10
    Continue beating in eggs until mixture becomes a smooth and shiny paste.
11. 11
    While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
12. 12
    Glaze with 1 egg beaten with 1 teaspoon cold water.
13. 13
    Put into the preheated oven , then reduce the heat to 400F Bake until puffed and golden brown.