Pasta Choux (Cream Puff Dough)

Preparation

Bring the water, butter, salt, and sugar to a boil in a saucepan. Once boiling, add the sifted flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

Transfer the formed dough into a stand mixer fitted with a paddle attachment. Beat the dough on low speed to cool it slightly, then incorporate one egg at a time, ensuring each is fully absorbed before adding the next. The finished dough should be smooth and should fall from the paddle in a V-shape or angle.

Transfer the choux paste into a large pastry bag fitted with a plain tip. Pipe small rounds or desired shapes onto a parchment-lined baking sheet.

Bake in a preheated oven at 325°F (163°C) for about 22 minutes until puffed and golden brown. Let them cool completely at room temperature before filling with your favorite pastry cream or whipped cream.