French choux pastry for puffs and eclairs

Over small to medium heat, put the water, sugar, a small pinch of salt and the butter in the pan.

Bring to a boil so the butter, sugar, salt and water emulsify; boil 2 to 3 minutes.

Turn the heat off, stir, add all the flour at once and stir with a wooden spatula until it thickens into a base.

Put the heat back on and roll the dough around the pan briefly to dry off the excess water and stickiness, without colouring it.

Transfer to a cold container to bring the temperature down before adding egg.

Put the base in a food processor, add two eggs and pulse gently.

Beat another egg and add about half, then test: if the dough's points stand straight up it lacks moisture; add the rest of the egg until the point falls.

Fill a piping bag with a 1 to 2 cm nozzle, hand inside the cuff, pushing the paste deep into the bag.

Pipe round choux and elongated eclairs, not too big, not too small.

With a wet fork, mark a little square on top of each choux so they do not peak.

Brush lightly with beaten whole egg, removing the excess, for a shiny golden finish.

Bake in an oven preheated to 200 degrees Celsius for about 15 minutes.