Pâte à Choux

Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from heat. Stir in the flour. When the flour is combined, return to heat. This mixture is called a panade. Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

Transfer the panade to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, about 2 minutes, until slightly cooled. Add the eggs, 1 at a time, on medium speed, letting each incorporate completely before adding the next. Add the last egg a little at a time until the batter is smooth and shiny. Test the batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the egg and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

The batter may be used immediately or stored in an airtight container in the refrigerator for up to 2 days. To use chilled, remove from the refrigerator, and stir to soften before filling piping bag.