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
