Choux Pastry

Method

1. Heat 250 ml of water and 200 g of butter in a saucepan until the butter melts.
2. Add 250 g of flour and 1/2 teaspoon of salt all at once and stir vigorously until the mixture forms a smooth paste that pulls away from the sides of the pan and a thin film forms on the bottom.
3. Remove from heat and let the dough cool slightly.
4. Transfer the dough to a stand mixer or a large bowl. Add 6 medium eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough is smooth and shiny.
5. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
6. Transfer the dough to a piping bag fitted with a plain tip and pipe small mounds onto the baking sheet.
7. Wet your fingers and gently press down the tip of each mound to flatten it.
8. Bake for about 25 minutes until golden brown and puffed. Let cool before filling.