Pâte à choux

Method

1. 1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
   2. In a medium saucepan, combine 240 ml of water, 115 grams of unsalted butter, and 4 grams of salt.
   3. Heat over medium-high heat until the butter is completely melted and the mixture comes to a boil.
   4. Reduce the heat to low and add all 125 grams of the flour at once.
   5. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the saucepan.
   6. This should only take a minute or two.
   7. Remove the saucepan from the heat and let it cool for a couple of minutes.
   8. Add the eggs one at a time, mixing well after each addition.
   9. The dough will initially appear lumpy but will smooth out as you continue to mix.
   10. Make sure each egg is fully incorporated before adding the next.
   11. Once all the eggs are added, the dough should be smooth, shiny, and thick.
   12. It should be stiff enough to hold its shape but still be pipeable.
   13. Transfer the dough to a pastry bag fitted with a large round tip (or you can use a zip-top bag with a corner cut off).
   14. Pipe the dough onto the prepared baking sheet in the desired shape.
   15. For cream puffs, you can pipe mounds.
   16. For éclairs, you can pipe long strips.
   17. Make sure to leave enough space between them for them to expand during baking.
   18. Bake in the preheated oven at 220°C (425°F) for about 15 minutes to create an initial puff, then reduce the temperature to 190°C (375°F) and continue baking for another 20-25 minutes, or until the pastries are golden brown and crisp.
   19. Once baked, remove from the oven and let them cool on a wire rack.

Chocolate Frosted Éclairs

Pastries