Pate a Choux

I can't believe that I didn't have a choux paste recipe lying around somewhere. This is a bit of a departure for me because I measure by volume rather than weight when making this.
A mistake that I have made in the past is not beating the flour mixture enough before adding the eggs. You do need some gluten development to help with the structure. I typically use bread flour to guard against this too. They are so airy that it doesn't hurt.

Ingredients

1 Cup water

1 Stick butter (4 oz)

1/4t Salt

1/2t sugar

1 Cup bread flour

4 large eggs - room temperature

Method

Place the water and butter into a saucepan and bring to the boil.  In a separate bowl whisk together the flour, salt and sugar. When the water is boiling, shouut the flour mixture into the water. Stir hard until the flour is well mixed. Then beat using a wooden spoon until a mass has formed and there is some slight covering in the pan.

Turn out into a stand mixer with the paddle attachment. Beat for a minute or so, and then add the eggs one at a time. Wait until each egg is well incorporated and the mixture is somewhat glossy before adding the next egg.

When the last egg has been incorporated, use the paste immediately - or refrigerate for up to 3 days.

To bake Choux pastry items, the oven needs to be set to 400F. For small puffs allow about 20 minutes. For eclairs around 25. For a large Gougere at least 35 minutes.