Choux pastry dough

1. In a saucepan, combine water, butter (and milk for the sweet choux pastry), granulated sugar and/or a salt. Cook over low flame until boiling, and stir constantly with a wooden spatula, so the butter melts completely. Out of the heat, add flour, all at once. Beat vigorously to avoid lumps.

2. Once the dough is smooth and pulls away from the sides of the pan, it starts to form a ball. Cook again over low heat for another 2 minutes to dry out the dough while stirring. Remove from the flame, add one egg and mix until it is well combined. Repeat the same process for each egg, adding one at a time.

3. Knead the dough until it has a smooth texture and form gentle swirls with the wooden spoon. Follow the instructions of piping and baking the choux pastry dough in our choux and éclair recipes.

Photo credit: Sucré Salé