Pâte à Choux for Gougëres, Profiteroles, Cream Puffs

Ingredients

Instructions

1. 1

   Set all ingredients out. Beat and measure the eggs. Preheat oven to 425º F. Line baking sheet with parchment paper

2. 2

   Bring water, butter, and seasonings to boil in a 2-quart saucepan. As soon as butter melts, remove the pan from heat and add all of the flour in at once. Using a wooden spoon, vigorously beat it all in. As soon as blended, beat over moderate heat for a minute (or more) until the pastry balls up and cleans itself off of the bottom of the pan. This technique is essential to dry the dough out.

3. 3

   Turn the pastry into a bowl and make a well in the center. Beat in 1/4 cup of the beaten egg; when blended repeat with another quarter cup of the egg, then another until all egg is incorporated. (The egg will resist incorporating at first - be patient and keep beating.)

4. 4

   Stir in 1 cup of cheddar or other cheese, if using.

5. 5

   Fill a pastry bag with the warm pastry. Space them 1 1/2 inches apart, and squeeze out round blobs of it. Brush each with egg or sprinkle with additional cheese, if using. Bake for 15 or 20 minutes until golden brown. If serving right away, remove from the oven and serve. If filling or freezing, proceed to step number 6.

6. 6

   Remove the pan from the oven and slash each pastry with a small knife to let out the steam. Turn off the oven and return the pan to the oven for 5 minutes to set the pasties.