For the pate a choux (pat-a-shoe), or the cream puff dough, you will need:
1 Stick (1/2 Cup) Unsalted Butter
1/2 tsp salt (I used salted butter and therefore omitted the salt)
1 1/2 tsp sugar
1 Cup Water
1 Cup All-Purpose Flour (sifting not necessary)
4 Large Eggs
Preheat oven to 425F.
Combine butter, salt, water and sugar in saucepan. Bring to rolling boil over medium heat.
As soon as the rolling boil begins, dump in all of the flour, all at once.
The batter will begin to pull away from the sides and clump into a ball.
Put into stand mixer. You can use a hand mixer if you choose.
Add eggs one at a time, incorporating each before adding another.
When the batter is fully mixed, it should have a shine or gloss to it.
Place parchment paper onto the sheet pan/cookie sheet.
Pipe round mounds of batter onto sheet pan. I swirl it before pulling bag away to prevent large points from forming.
Fill sheet pan with evenly spaced mounds. I made mine 1 1/2 inches wide.
Place in preheated oven. Bake 15 minutes. After 15 minutes, DO NOT TAKE OUT. Turn temperature down to 375F and leave in for additional 25-30 minutes, depending on the size of your cream puffs. You are trying to dry out the insides and create a hollow shell.
Once they are baked, cut them open. The inside will still be a little "doughy". Take a fork and scrape it out.
Now you are done with the baking process. I will post the chocolate glaze and whipped cream tutorials soon.