Choux pastry

Start by preheating the oven to 200 degrees and preparing a baking sheet with parchment paper. I have found it helpful to have everything ready beforehand, so you can focus entirely on preparing the dough.

Place the water, butter and salt in a saucepan over medium heat until the butter has melted and the water begins to boil.

Add all the flour at once and stir vigorously until you get a smooth dough that pulls away from the sides of the pan. This is called ball point. We can tell that the dough is ready when it forms a ball of dough that does not stick to the sides of the pan.

Let the dough chill for a few minutes, then incorporate the eggs one by one, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This step is key for the dough to have the right texture.

If you wish to obtain sweet choux, you can add sugar to taste at this point.

Place the dough in a piping bag with a medium nozzle and form small separate mounds on the tray. Remember to leave enough space between each one, as they will expand during baking.

Bake for 20-25 minutes until the choux are golden brown and crispy. After turning off the oven, leave them inside with the door open a little to dry out the inside and maintain their crispy exterior.

Once cooled, you can fill the choux pastry with pastry cream, cream, chocolate ganache or simply enjoy them as they are.