Choux Pastry

Ingredients

• ½ CUP WATER
• ¼ CUP SALTED BUTTER
• ⅛ TSP SALT
• ½ CUP ALL-PURPOSE FLOUR
• 2 LARGE EGGS

Directions

1. Preheat oven to 400°F.
2. Combine water, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and add flour. Stir vigorously until mixture is smooth and pulls away from sides of pan, forming a ball, about 1 minute. Remove from heat and let cool for 5 minutes.
3. Beat in eggs, one at a time, beating well after each addition. Choux pastry should be smooth and glossy.
4. Spoon mixture into a pastry bag fitted with a large plain tip. Pipe mixture into mounds, each measuring about 1½ inches in diameter, 1½ inches apart on parchment paper-lined baking sheets. Alternatively, spoon mounds of mixture onto parchment paper-lined baking sheets.
5. Bake for 15 minutes. Reduce oven temperature to 350°F and continue baking until puffed and golden, about 15 minutes. Cool on a rack. May be frozen in an airtight container for up to 1 month.