How to make choux pastry
- ½ cup water
- 1 ¾ oz butter
- 1 pinch salt
- 2 ½ oz all-purpose flour
- 2 eggs
Put the water, the butter and a pinch of salt into a pot and bring to the boil.
Pour in the flour and mix thoroughly with a spatula until smooth.
Continue cooking for a couple of minutes, stirring until the batter no longer sticks to the side of the pot.
Transfer the dough to the bowl of a mixer. Let cool to room temperature, then mix in the eggs, one at a time.
At the end, you should have a soft, uniform dough that is not too liquid.
Line a baking sheet with parchement paper. Using a pastry bag, form some spheres of dough, evenly spaced across the sheet. Bake an oven preheated to 400°F. The high temperature will cause the dough to inflate during cooking.
When done, the beignets should be smooth, light and hollow in the center so that they can be filled.