To prepare the pâte à choux, combine the water, unsalted butter, salt, and 10 grams of granulated sugar in a saucepan over medium heat. Bring the mixture to a rolling boil, ensuring the unsalted butter is fully melted.
2
Remove the saucepan from the heat and immediately add the 150 grams of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3
Return the saucepan to low heat and continue to cook the pâte à choux for 2-3 minutes, stirring constantly to dry out the dough. This step is crucial for achieving light choux pastry.
