Pâte à choux / dough for profiteroles

For about 15 Choux:

1/4 L of water

150g flour

100g butter

4 eggs

1 teaspoon of salt

1 tablespoon of sugar

In a big pot boil the water together with the salt, the sugar and the butter. Add the flour in one go and stir with a wooden spoon until the dough detaches from the pot. Turn off the cooker and stir the dough for another minute.

Add the first egg and stir energetically (the first egg defines the elasticity of the dough) till the egg is perfectly mixed under the dough. Add the 3 remaining eggs one by one by stirring well each time. Stir the dough for another minute.

With 2 tablespoons form little balls and put them onto baking paper on a baking tray.

Bake for about 25 minutes in a preheated oven (180°C). Do not open the oven before the choux are ready. Once ready, turn off the oven and wait 5 minutes before taking the choux out. Leave the oven door open.