Choux Pastry Puffs

This VERY INFORMATIVE article troubleshoots every problem you could possibly have in making “pate a choux“. Check it out!

8 fl oz water
4 oz unsalted butter cubed and at room temp.
4.7 oz AP flour, sifted use 5 oz / 145 g for a firmer shell (like for eclairs)
8 oz eggs weighed with the shell, about 4 large eggs
1/2 tsp sea salt use less if using table salt, or fine salt
1 tbsp white sugar optional
1/2 tsp vanilla extract optional

Click HERE for the instructions

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