Choux Pastry

Preheat the oven to 180 °C

Add 360 g of water and 180 g of butter to a saucepan over medium-high heat

Add 5 g of salt and 10 g of sugar. Bring to a boil and stir until the butter is melted. Turn down the heat to medium-low

Add 260 g of all-purpose flour. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the bottom and sides of the pan

Transfer it to a stand mixer with the paddle attachment. Mix on medium-low speed for 5m until the dough continues to come together and has cooled slightly

Add 325 g of eggs, little by little, while beating on medium-high speed. Beat until they are completely incorporated

Transfer the dough to a piping bag. Twist and tie the top of the bag to close it

Line a tray with parchment paper and pipe the batter to form round 3 cm diameter peaks, spaces slight apart

Bake for 20m until golden brown. The choux pastry is ready

Enjoy! Try it with sweet or savory creams!