Choux Pastry

This light, airy pastry is the basis for many glorious desserts, such as éclairs and cream puffs. Use the batter while it is still warm to get the highest puff possible.

1⁄2 cup butter or margarine (1 stick), cut into pieces

1 cup water

1⁄4 teaspoon salt

1 cup all-purpose flour

4 large eggs

• In 3-quart saucepan, combine butter, water, and salt; heat over medium-high heat until butter melts and mixture boils.
• Remove from heat. Add flour all at once and, with wooden spoon, vigorously stir until mixture leaves side of pan and forms a ball.
• Add eggs to flour mixture, one at a time, beating well after each addition, until mixture is smooth and satiny.
• Shape and bake warm dough as directed in recipes find in this website

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Prep: 10 minutes

Cook: 5 minutes