Choux Pastry Recipe - To make profiteroles, eclairs, buns, lionesas, cream puffs

Easy Choux Pastry Recipe. Perfect for cream puffs, eclairs, profiteroles, lionesas, repollas, buns and bocaditos. The following recipe is one of the easiest to prepare In a bowl, heat 2 cups of water 2 sticks or 227 grams of unsalted butter cut in cubes 2 tablespoons of sugar and 1 teaspoon of salt Let it boil until the butter is completely diluted. When it boils, remove from the heat and add 300 grams of all-purpose flour previously sifted in one go. Stir constantly until flour is well incorporated, the mixture forms a ball and begins to pull away from the sides of the bowl. Make sure that there are no lumps in the mixture and that it is homogeneous. Let it cool a little before adding the eggs. When the mixture is lukewarm add the eggs one at time. The amount to add depends on the size of the eggs. Beat the egg first so that it is better incorporated. Do not add the next egg until the previous one is well mixed. The larger the amount of dough the heavier it is to mix. The incorporation of the eggs can also be done in a stand mixer using the bread whisk. So far I have added four jumbo eggs which equals 250 grams. 6 eggs equals approximately 375 grams and that is enough. At this point the dough is soft, smooth in texture and looks shiny. It can also be recognized when a portion drops slowly and forms a peak that collapses immediately. Use a piping bag with the nozzle adapter or the large round #1A nozzle. See full video for more details of the process.