This dough is the building block for many classic French pastries.

　　

Ingredients

makes 3 dozen

　　1 stick (1/2 cup) unsalted butter, cut into pieces

　　1 teaspoon sugar

　　1/2 teaspoon salt

　　1 1/4 cups all-purpose flour

　　4 large whole eggs, plus 1 large egg white, if needed

　　

Step 1

In a medium saucepan, combine butter, sugar, salt, and 1 cup water. Bring to a boil over medium-high heat, and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined. Return pan to medium-high heat, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.

　　

Step 2

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Increase the speed to medium, and add the whole eggs, one at a time, beating until each is incorporated before adding the next. Test the batter by touching it with your finger and lifting to form a soft peak. If a soft peak does not form, the batter needs more egg. If you have added all the whole eggs and the batter still does not form a soft peak, lightly beat the remaining egg white, and add a little at a time. Use immediately.

　　

PÂTEÀ CHOUX HOW-TO

Step 3

The dough is best prepared in a heavy-bottom saucepan. Once the butter has melted, flour is added all at once and vigorously stirred to combine.

　　

Step 4

The mixture should come together into a solid mass and pull away from the sides of the pan. It is ready for the next step when a thin film coats the bottom of the pan, after about 3 minutes.

　　

Step 5

Once the mixture is removed from the heat, it is allowed to cool slightly before eggs are added, one at a time, and mixed to combine. The batter will be smooth and shiny, and should form a soft peak when touched.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter