Choux Pastry

In a medium pot, bring water and butter to a full rolling boil. Reduce heat to low. Add flour and mix until dough ball clumps and pulls away from the sides. Remove from heat and stir for 2 minutes more to cool slightly.

Beat eggs until uniform. Begin stirring eggs into the dough about one egg’s worth at a time. When mixture is smooth and velvety and the proper consistency, stop adding egg. (The batter should not quite drip from a spoon.) Fill a piping bag with the batter and let rest for about 20 minutes.

Preheat oven to 400° F (disable convection). Line baking sheet(s) with parchment. Pipe desired shapes onto baking sheet(s) with about 1½ inches of space between. Dampen a finger and lightly tamp down any spikes.

Bake at 400° F for about 30 to 35 minutes (more or less according to size and shape) until pastry appears dry and light golden brown. Turn off the oven, leave the door open a crack, and allow pastry to dry for another 10 minutes. Remove from oven and let cool completely before filling.