Pâte à Choux - Base Formulas

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	Ingredient	Quantity
1.	Water	7 ounces
2.	Salt	1/2 teaspoon
3.	Unsalted Butter	2-3/4 ounces
4.	Flour - All Purpose	5 ounces
5.	Eggs - Extra Large	5

Process	Instructions
1. Boil	Boil water, salt and butter in a heavy saucepan.
2. Add	Add flour while stirring, continue stirring for several minutes, until the mixture gets very hot and uniform in consistency.
3. Transfer	Transfer mixture to an electric mixer with a paddle attachment, and mix on Low speed for 2-3 minutes until mixture has cooled down.
4. Crack	Crack the eggs into a clean container.
5. Add	While still mixing on Low add the eggs, one at a time. After the addition of each egg wait until the mixture absorbs it and becomes completely smooth again.
6. Dispense	Using a pastry bag, dispense the choux paste through the desired tip onto a paper lined baking pan or non-stick pan.
7. Bake	Bake in a hot oven 425°(F) until they have puffed and gotten some color, then reduce the temperature to 350°(F) until they dry out inside. Do Not Under bake or they will fall flat. Cut one open to check the inside for wetness, before removing from oven, if your not sure that they are done.
Variations:	Make into small puffs - large puffs - small éclair - large éclair - small buchette - large buchette and Riviera shells (Paris brest). This formula will yield 25 to 30 small puffs or éclairs, likewise 8 to 10 of the larger items.

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