Learn how to make perfect pate a choux with this simple picture tutorial. This basic recipe will become a staple of your pastry kitchen. You’ll be enjoying cream puffs, profiteroles, eclairs, and gougeres in no time!
Place the water, butter, sugar, and salt in a saucepan and cook over medium-high heat until the butter is completely melted and the mixture is simmering.
Drop in the eggs, one at a time, while continuing to beat. (Allow each egg to become fully incorporated, before adding the next.)
Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff.