Choux Pastry

Ingredients:
2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups unbleached white flour
7 large eggs

Procedure:
Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly.
Set aside. Boil water, butter and salt together in a large saucepan.
Turn heat to medium. Add flour all at once.
On low-medium heat, beat constantly with a wooden spoon until the mixture forms a ball and leaves sides of pan for approximately 3-4 minutes. Transfer mixture to a high-speed mixer with a stainless steel bowl. Beat for 2-3 minutes on low speed with paddle attachment. This allows it to cool down while mixing. Turn mixer to medium and add eggs one at a time, beating after each egg. The dough is ready when it forms together and comes away from the bowl. This could take up to a total of 10 minutes. Spoon pastry into large pastry bag or cookie scoop. Pipe into eclairs or use small, medium or large scoops to make the shape you need, leaving a few inches between. Bake at 400 degrees for 25-35 minutes or until the outside is golden brown, crisp and dry and they sound hollow. Let cool before filling. Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them.