Very versatile, pâte à choux can be used for both sweet and savory preparations.
Makes about 40 two-inch choux or puffs
½ cup water
4 tablespoons unsalted butter
¼ teaspoon fine sea salt or table salt
½ teaspoon granulated sugar
½ cup plus 2 tablespoons bread flour
2 large eggs, plus 2 more if necessary
Nutritional information per serving: Calories 18 (69% from fat) • carb. 1g • pro. 0g • fat 1g • sat. fat 1g • Col. 12mg • sod. 17mg • calc. 1mg • fiber 0g
1. Preheat oven to 500°F. Line 2 baking trays with parchment paper. Reserve.
2. Insert Metal Chopping Blade. Add ½ cup water, 4 tablespoons butter, ¼ teaspoon fine sea salt, and ½ teaspoon sugar to the work bowl.
3. Secure the Cooking Lid. The cooking time is set for 5 minutes at 212°F on Speed 1.
4. Add ½ cup plus 2 tablespoons bread flour to the work bowl. Secure the Cooking Lid.
5. The processor is set to mix for 1 minute on Speed 4.
6. Remove the Cooking Lid and allow mixture to cool for about 10 minutes.
7. After 10 minutes, replace the Cooking Lid.
8. The processor is set to mix on Speed 6. After 1 minute, add the 2 eggs, one at a time, until each is fully incorporated before adding the next.
9. Dough is ready when it is a pale yellow color and drops from a spatula in a slow, steady stream.
10. Be sure not to make the dough too runny or it will not hold its shape.
11. Transfer the batter to a large pastry bag fitted with a small-medium-sized round tip. Pipe dough as preferred.
12. Place in the oven, and immediately turn the heat down to 300°F. Bake until nicely browned, completely hollow and not wet inside, about 45-50 minutes.