3Place the butter, and the water into a saucepan, over medium heat.
4When the butter is melted and the liquid is simmering, add the salt, and stir to combine.
5Dump in the flour all at once, and begin stirring, using a wooden spoon.
6Chef’s Note: You’ll be doing a lot of stirring.
7Continue to stir, making sure you incorporate all of the flour into the liquid.
8Keep stirring until the dough begins to pull away from the sides of the saucepan, about 3 to 4 minutes.
9Continue to cook and stir for an additional 2 to 3 minutes.
10Chef’s Tip: Start stirring gently until the liquid and the flour are incorporated. Then get more vigorous and slap the dough against the sides of the pan. Eventually, the dough will pull away from the sides, and leave a film on the bottom of the pan. When that happens… you can stop stirring, and remove the pan from the heat.
11Remove the dough from the pan, and place into a stand mixer bowl, fitted with a paddle attachment, and allow the dough to cool for 5 to 7 minutes.
12Chef’s Note: You could perform the next steps by mixing with a wooden spoon; however, life’s too short for that, and I’ve done enough stirring for one day.
13Put the stand mixer on slow speed and add the eggs, one at a time.
14Chef’s Tip: Allow each egg to fully incorporate into the dough before adding next.
15At the end of the process, the dough should look nice and creamy.
16A BASIC RECIPE
17Place a rack in the middle position, and preheat the oven to 425f (220c).
18Place heaping tablespoons of the mixture onto a parchment-lined baking sheet, and separate each ball by 1 inch (2.5cm).
19Chef’s Note: I prefer to use a piping bag fitted with a large star tip.
20Place into the preheated oven, and bake for 20 minutes.
21Reduce heat to 375f (190c), and continue to bake for an additional 5 minutes, or until the pâte à choux are nice and golden.
23Dust with some powdered sugar, and serve while still nice and warm. Enjoy.