Pate a Choux , Sweet or Savory #901 10/08

Categories:
desserts, misc., New 2008, pastry

1 cup Water
6 tablespoon Butter
1 tablespoon sugar plus 1/8 ts salt for sweet
1 teaspoon salt for savory
5 3/4 oz flour
4 large eggs
2 egg whites

Preheat oven to 425°F. Boil butter, water, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into the bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on lowest speed add eggs, one at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth put dough into piping bag fitted with a large round tip. Pipe imediately into golfball size shapes, 2 inches apart onto baking pans lined with stick free foil . Cook for 10 minutes, then turn the oven down to 350°F and bake for ten more minutes or until golden brown. Once they a re removed from the oven pierce with a paring knife to release steam.

Contributor: Alton Brown