Basic Pate a Choux

Directions

1. 1

   1 Cup water or milk 1/2 Cup butter (4 tablespoons) 1/2 Teaspoon salt 1 Tablespoon sugar if making a sweet pastry 1 Cup flour 4 eggs (1 cup)

2. 2

   Turn off heat and add the flour all at once

3. 3

   Stir vigorously with a wooden spoon until it forms a ball

4. 4

   Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the

5. 5

   Remove from heat and let cool a bit

6. 6

   Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden s

7. 7

   Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg

8. 8

   Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required