It makes about 100 puffs or 75 eclairs.
Pate a Choux
1 liter water
400 grams butter
1 pinch of salt
600 grams flour
15 to 16 eggs
In a large sauce pan, boil the water, salt and butter. When boiling, add the flour all at once and mix with a wooden spatula. Reduce the heat to medium low and keep stirring for another one or two minutes, to dry the batter a little.
Remove from the stove and set aside to cool.
When completely cooled, add the eggs, one at a time, mixing well between each addition. The batter will separate when you first add the egg but will come back once the egg is completely mixed in.
When all the eggs have been added, let rest for about 30 minutes.
Use according to recipe directions.
Basic baking directions:
Preheat the oven to 425.
With a pastry bag, pipe the puffs on a sheet pan covered with parchment paper.
Bake for 10 minutes. Reduce heat to 375and bake for an additional 7 minutes. Turn the oven off and slightly open the door, blocking it with the handle of a wooden spoon. Keep in the oven for about 5 more minutes.
When baked and cooled, fill with flavored pastry cream.