Ingredients 

• 1 cup water
• 6 tablespoons unsalted butter, cut into 1/2 inch cubes
• 2 tsp sugar (optional)
• 1/2 tsp kosher salt
• 130 g all-purpose flour, sifted
• 4 eggs
• Whipped cream for filling
• Confectioners’ sugar to dust

Preheat oven to 350°F.  Prepare a parchment-lined baking sheet or use a Silpat.

To make the dough:

Sift the flour. In a 3-quart stainless steel saucepan, combine water, butter, sugar (if used), and salt. Heat until the butter and water come to a rolling boil and the butter has completely melted.

Remove from the heat and add the flour all at once using a wooden spoon to mix until no lumps remain.

Return the saucepan to medium-high heat and cook, stirring consistently, until dough forms a thin starchy film on the bottom of the saucepan and pulls together into a cohesive mass.

Transfer dough into a stand mixer with a paddle attachment and beat at medium speed until more moisture evaporates and it’s cooled down to 145°F.

Add eggs, one at a time stirring well between each addition until they are incorporated and the mixture is smooth, thick, and glossy.

Pipe immediately or keep choux for up to 2 hours at room temperature.

Fill a pastry bag with a large plain tip with the choux. Pipe 1 1/2-inch balls onto the prepared baking sheet. Bake for 30 – 35 minutes or until golden.

Optional for them to better hold their crunch: Rest baked choux for 30 minutes in the turned-off oven with a cracked door but still hot from the baking. This helps keep the exteriors dry as the interior moisture dissipates, resulting in choux that will hold their crunch for at least several hours at room temperature.

Cool on a wire rack.

When completely cooled, cut them in half and fill them with whipped cream or pastry cream. I often whip cream with lemon zest or raspberries for a fun pink filling. Dust with sifted confectioners’ sugar and enjoy!