Pate a Choux

Directions

1. 1
   In a medium saucepan, combine butter, sugar, salt, and 1 cup water.
2. 2
   Bring to a boil over medium-high heat, and immediately remove from heat.
3. 3
   Using a wooden spoon, quickly stir in the flour until combined.
4. 4
   Return pan to medium-high heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
5. 5
   Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.
6. 6
   Mix on low speed until slightly cooled, about 1 minute.
7. 7
   Increase the speed to medium, and add the whole eggs, one at a time, beating until each is incorporated before adding the next.
8. 8
   Test the batter by touching it with your finger and lifting to form a soft peak.
9. 9
   If a soft peak does not form, the batter needs more egg.
10. 10
    If you have added all the whole eggs and the batter still does not form a soft peak, lightly beat the remaining egg white, and add a little at a time.
11. 11
    Use immediately.
12. 12
    The dough is best prepared in a heavy-bottom saucepan.
13. 13
    Once the butter has melted, flour is added all at once and vigorously stirred to combine.
14. 14
    The mixture should come together into a solid mass and pull away from the sides of the pan.
15. 15
    It is ready for the next step when a thin film coats the bottom of the pan, after about 3 minutes.
16. 16
    Once the mixture is removed from the heat, it is allowed to cool slightly before eggs are added, one at a time, and mixed to combine.
17. 17
    The batter will be smooth and shiny, and should form a soft peak when touched.