Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, éclairs, and other delightful pastries. It is unique in its ability to puff during baking, creating a hollow center ideal for filling with creams or custard.
Preheat your oven to 220C (425F).
In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
Remove the pot from heat and quickly stir in the flour. Keep stirring until a smooth dough forms and begins to pull away from the sides of the pan.
Return the pot to low heat and cook the dough for 2 minutes. Stir constantly to prevent it from burning.
Transfer the dough to a mixing bowl and let it cool slightly.
Add eggs one at a time, fully incorporating each egg into the dough before adding the next.
Transfer the dough to a piping bag fitted with a large nozzle.
Pipe the dough onto a baking tray lined with parchment paper, forming small mounds.
Bake in the preheated oven for 20 minutes, or until the pastries puff up and turn golden brown.
Remove from the oven and let cool on a wire rack.
Once cool, the pastries can be filled with your choice of cream or custard.
