Pâte à Choux

Instructions

1. Prepare the liquid base
   In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally until butter is completely melted.
2. Add the flour
   Once the mixture is boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Cook the dough
   Return the pan to low heat and continue stirring for about 1-2 minutes to dry out the dough. A thin film should form on the bottom of the pan, and the dough should be smooth and glossy.
4. Cool the dough
   Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl. Allow it to cool for 5 minutes, stirring occasionally to release steam.
5. Add the eggs
   With the mixer running on medium-low speed (or by hand), add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to pipe but still soft enough to fall from a spoon in a thick ribbon. If using, add the vanilla and almond extracts now.
6. Pipe the pastry
   Transfer the dough to a piping bag fitted with a large round tip. Pipe the dough onto a parchment-lined baking sheet in your desired shapes (for cream puffs, pipe 1.5-inch rounds; for éclairs, pipe 4-inch long strips). Leave about 2 inches between each pastry as they will expand during baking.
7. Brush with egg wash
   Gently brush the tops of the piped pastry with beaten egg, being careful not to let excess egg drip down the sides (which can prevent proper rising). Use your finger to smooth down any peaks that formed while piping.
8. Bake the pastry
   Bake in a preheated 400°F (200°C) oven for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes until the pastry is golden brown and feels hollow when tapped. Do not open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse.