Choux Pastry Recipe

Start by bringing to a simmer: water, salt, sugar, and butter.

When the mixture is bubbling, add all at once, off the heat, the sifted flour.

Return the pot to the heat and dry out the mixture with a spatula until a thin film forms at the bottom of the pot.

Crack your eggs and weigh them to achieve exactly the same weight as the water. Beat the eggs before using them.

Place the mixture from your pot in the bowl of your mixer and blend until the dough becomes warm.

Then gradually add the beaten eggs. The dough should "hold like a rooster's comb," and when you run your finger through it, it should "close up like a wave."

Bake for 20 minutes at 180°C in a convection or conventional oven without opening the door.

To finish, let cool at the end of cooking, eat them plain or stuffed.