Choux pastry

Ingredients . 250 g water . 5 g de salt . 100 g butter . 150 g flour . 4 à 5 eggs
1. Slightly beat the eggs with the fork to mix egg whites and yolks.
2. During this time, heat on fire the water, salt and butter. No need to boil. Avoid a too strong evaporation of water. Stop when butter is molten.
3. Out of fire, pour the flour all at once, and mix taking care not to form lumps.
4. Place the pan on sharp fire, and dry out the paste during a few minutes. The paste is ready when it does not stick any more to the pan sides.
5. Put it in a salad bowl to mix the eggs with. This transfer is necessary because the hot pan would coagulate eggs before the end of the mixture.
6. Pour eggs in 3 times for a better control of consistency. You must obtain a paste of the consistency of a pomade. A too firm or too soft paste would not give good results. That's alright if you do not use all the quantity of eggs. This paste cooks at 220°C (thermostat 7-8) approximately. That depends on the size of the parts: small parts, high temperatures.

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