Pâte à Choux

This versatile dough is perfect for entertaining, since pâte à choux pastries can be made in advance and frozen, then recrossed the day you wish you serve them. The dough can be kept in the refrigerator in an airtight container for up to 3 days.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a medium saucepan set over low heat, add butter, water, and salt.

Step 2

Cook, stirring occasionally with a wooden spoon.

Step 3

When butter has melted, increase the heat and bring the mixture to a boil.

Step 4

Immediately remove the pan from the heat and add the flour, all at once.

Step 5

Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon

Step 6

Place the pan back over medium heat and continue to cook, beating with the wooden spoon, for another minute or so to dry out the dough-the pan will have a thin film of dough on the bottom.

Step 7

Immediately transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.

Step 8

Beat on medium speed for 1 minute to slightly cool the dough and develop the gluten. With the mixer on medium speed, add the eggs one at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the "string test": place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 1/2 to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished.