Recipes: Choux Pastry: 1 Cup (8 oz) Water 4 oz (one stick) butter, cubed 145 grams AP Flour (about 3/4 cup) 1 Tbsp sugar Pinch Salt 4 Large eggs, beaten Preheat oven to 375º. Prep a baking sheet with parchment or silpat. Bring water to a boil over medium high heat, and add sugar, salt and butter. When it return to a boil, dump in … Continue reading Choux Pastry – Eclairs