How to make Perfect Choux Pastry - The Flavor Bender

Name: How to make Perfect Choux Pastry - The Flavor Bender
Ingredients: 8 fl oz water; 4 oz unsalted butter (cubed and at room temp.); 4.7 oz AP flour, sifted (use 5 oz / 145 g for a firmer shell (like for eclairs)); 8 oz eggs (weighed with the shell, about 4 large eggs); 1/2 tsp sea salt (use less if using table salt, or fine salt); 1 tbsp white sugar (optional); 1/2 tsp vanilla extract (optional)

"Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe. Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more...."

INGREDIENTS

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8 fl oz water

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4 oz unsalted butter (cubed and at room temp.)

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4.7 oz AP flour, sifted (use 5 oz / 145 g for a firmer shell (like for eclairs))

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8 oz eggs (weighed with the shell, about 4 large eggs)

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1/2 tsp sea salt (use less if using table salt, or fine salt)

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1 tbsp white sugar (optional)

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1/2 tsp vanilla extract (optional)

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