Choux Pastry

Use this master recipe to make eclairs, profiteroles or croquembouche.

1. Place the butter in a saucepan with the water and bring to a steady boil until the butter has melted.
2. Remove the pan from the heat and add the flour, beating with a wooden spoon until a dough comes together.
3. Place the pan back over the heat and beat the dough in the saucepan for about 30 seconds.
4. Remove from the heat once again and set aside.
5. Beat the eggs in a small bowl.
6. Add a little of the beaten egg at a time until you have a thick consistency.