Preparation for Choux Pastry Recipe and Tips

• In a saucepan, bring the water to a boil with the butter cut into small pieces, and the pinch of salt.
  Do not let it boil too much, or the liquid reduces and the proportions are not right; for this reason, it is advisable to use small butter pieces so it melts faster.
  As soon as it comes to a boil, noted by the bubbles, remove from heat and add all the flour at once, otherwise it will form lumps, then return to the heat and stir well until the dough is absorbed, forms a ball, creates a crust, and detaches from the sides.
  

• Use a small and narrow saucepan; the starches of the flour cook better.
  Remove the dough from the saucepan, spread it out in a container, let all the steam out, and let the dough cool down well.
  When the dough has cooled, you can incorporate the eggs; this operation can be done in a bowl with a whisk or spoon by hand, or better yet, with a stand mixer with a K beater or flat beater.

• Add the eggs one at a time, do not add the next one until the previous is absorbed, the number of eggs can vary based on weight, sometimes it absorbs 4, sometimes 5; sometimes it’s better to beat them and maybe remove a few grams if the eggs are too large; it’s recommended they all be the same weight.
  Work well until bubbles form in the dough, which should be silky and smooth, neither too thick nor too liquid.
  

• If the dough is too firm, it doesn’t have the strength to puff, if it’s too soft, it collapses and melts on the baking sheet.
  If you prefer a sweet taste, add a teaspoon of sugar and some aroma at the end, and mix well.
  When the dough is ready, transfer it to a piping bag (with the tip of your choice, depending on the thickness you want to achieve, I used a medium one) and create puffs on a sheet or baking sheet (non-stick) without parchment paper or butter, of the size of a walnut.

  

• The puffs should be placed on the sheet with the tip up, do not flatten, the cream puff dough should be placed vertically, without flattening the base, push the dough, lift, and detach, space them apart.
  To avoid a hard crust, a bit of moisture in the oven is enough, with a spray of water on the sheet, or place another tray with water at the bottom of the oven.
  Bake the choux pastry puffs in a preheated oven at a striking temperature of 200°F (I used the fan mode) for about 5-7 minutes, to let the cream puff grow and puff up, then lower to 180°F and continue baking for about 15/18 minutes, without EVER opening the oven.

• Bake one sheet at a time, meanwhile, keep the dough in the piping bag, in a cool place, then proceed as before and bake the second sheet.
  When they are nicely puffed and golden, turn off the oven, let them rest for another 5 minutes in the turned-off oven and then remove them, they should be puffed and dry inside.
  Here is the ready choux pastry in small cream puffs to be filled as desired with pastry cream, whipped cream, or other.

  
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