Cream Puffs

In a large sauce pan, bring the water, salt and butter to a strong boil, while whisking.

When the mixture boils and rises in the pot, remove the whisk and add the flour at once, mixing vigorously with the wooden spoon.

Rapidily, we must obtain an homogeneous ball of dough. The ball must not stick to the side of the pot.

Dry the ball of dough in the pot over a low flame for one minute, never stopping mixing strongly with the spoon.

Place the ball in a bowl and keep mixing it for one minute.

Break the first egg in the ramequin and add it to the dough. Mix the egg in the dough with the wooden spoon until it is completely incorporated.

Repeat the process with the rest of the eggs, one at a time, until you have one egg left.

Break the last egg and beat it to mix the yolk and the white.

Add half of the egg to the dough.
The dough must be soft, somewhat creamy but still firm enough to create a small hook at the end of the wooden spoon.

Add the second half of the last egg if necessary.

Shape the choux onto a lightly buttered pastry-pan, using the ice-cream scoop dipped into the egg wash (beaten egg and milk).

Place the choux in a preheated 200° oven for 15mn.
Lower the temperature to 180° for another 10mn.
Lower the temperature to 150° and crack-open the oven door.

Let the choux dry this way in the oven for another 30 mn.
Once cooled, the choux can be stuffed with pastry cream or whipped cream.