Choux Paste for Kitchen Use

Ingredients

• 1 litre water
• 200 grammes butter
• 10 grammes salt
• 625 grammes flour, sifted
• 12 to 14 eggs eggs

Instructions

1. Combine water, butter, and salt in a heavy saucepan. Bring to a boil. Remove from heat and add the sifted flour, stirring to combine. Return to high heat and dry the mixture, stirring constantly, until the dough pulls from the sides of the pan and a light film forms on the bottom.
2. Remove from heat and add the eggs one at a time, incorporating each fully before adding the next. The quantity depends on egg size; aim for a paste of firm consistency, suitable for Pommes à la Dauphine, Gnocchi, and similar preparations.