Pate a Choux

Directions

1. 1
   Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat.
2. 2
   Bring the mixture to a boil, and immediately remove from heat.
3. 3
   Stir in the flour.
4. 4
   When the flour is combined, return to heat.
5. 5
   This mixture is called a panade.
6. 6
   Dry the panade by stirring constantly for 4 minutes.
7. 7
   It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
8. 8
   Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled.
9. 9
   Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next.
10. 10
    Add the last egg a little at a time until the batter is smooth and shiny.
11. 11
    Test the batter by touching it with your finger and lifting to form a string.
12. 12
    If a string does not form, the batter needs more egg.
13. 13
    If you have added all the egg and the batter still doesnt form a string, add water, 1 teaspoon at a time, until it does.
14. 14
    The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days.
15. 15
    To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.
16. 16
    This dough is very easy to master, and can be used to form a variety of sweet confections, such as profiteroles; it can also be folded with herbs and cheese to make savory gougeres.
17. 17
    Pate a choux is ideal for cream-filled pastries, too: As the dough bakes, it puffs up and forms a pocket inside.
18. 18
    This happens because the moisture of the eggs turns to steam and is trapped within the resilient dough, causing a slight hollow inside a shell that is golden brown and crisp on the outside.
19. 19
    Bring water, butter, sugar, and salt to a boil.
20. 20
    Turn off heat, and add flour all at once.
21. 21
    Return to heat, and dry the mixture by stirring constantly.
22. 22
    After adding the eggs, test for proper consistency.
23. 23
    Dip a biscuit cutter in flour and mark baking sheets.
24. 24
    Use a pastry bag to pipe shapes to fit in flour circles.
25. 25
    When finished baking, poke a hole and fill with pastry cream.