Choux Pastry

Put water, butter, salt and sugar in a deep pan and boil it in high heat until butter is melted.

Turn to low heat then add flour, mix well until the choux dough dry enough. (until it's form a thin layer at the bottom of the pan.)

Remove from the heat and transfer to the bowl of stand mixer, mixing it on low speed for 4 minutes to cool down.

Crack the eggs into a bowl (to avoid any egg shells). Once the choux pastry dough has cooled enough, add the eggs one by one, mixing on medium speed. The dough should be shiny and smooth, and firm enough to hold its shape.

Preheat the oven to 190 degrees Celsius.

Put a parchment paper or silicone matt on the tray or grease the baking tray with vegetable oil.

Place a round pastry tip in the piping bag and fill it with the choux pastry dough.

Pipe the dough directly onto the tray in either choux or éclair shapes. Dip your fingertip in water and smooth down the peaks.

Bake at 190 degrees Celsius for 15 minutes. Insert a spoon between the oven door to release some steam (do not open the door, because the choux will collapse!). Continue baking for another 15 minutes more until the choux is golden brown.

Take the choux out of the oven and let them cool completely before add filling.