½ cup (125 ml) water

¼ cup (55 g) unsalted butter, diced

1 pinch salt

½ cup (70 g) unbleached all-purpose flour

2 eggs

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a saucepan, bring the water, butter and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the sides of the pan.

Return the pan over low heat and cook while stirring for 1 minute. Remove from the heat and let cool for 1 minute.

In a stand mixer fitted with the paddle attachment, in a food processor or with a wooden spoon, add the eggs, one at a time, stirring thoroughly after each addition, until smooth.

With a pastry bag fitted with a ½-inch (1 cm) plain tip and filled with choux pastry dough, shape approximately 27 choux (balls) about the size of a loonie on the baking sheet.

Bake for about 25 minutes or until golden brown. With a small knife, slit the choux on the side to allow steam to escape. Return them to the still-warm oven, turned off, for about 10 minutes to dry them slightly. Let cool on a wire rack.

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