Choux pastry

Ingredients:
25 cl of water,
80 g of butter,
150g of flour,
4 eggs + 1 egg yolk for gilding,
1 pinch of salt.   

Preparation:
Cut the butter into small cubes, put in a saucepan, with salt and water, bring to a boil. Remove from heat and add the flour at one time. To trade to beat vigorously to obtain a homogeneous paste, it must be easily detached from the walls. Put a few seconds on the fire for what dries slightly.  

Place the dough in a salad bowl. Add a first egg by beating energetically until it is perfectly integrated into the dough. Repeat the process three times, taking care to incorporate the eggs one after the other.
As soon as the dough is soft, but not too liquid, fill a piping bag with a smooth or fluted 10 mm diameter socket.  

Preheat the oven to 200 ° C.
Lay the lightning pan on the oven rack (cold) and garnish each shape with the dough. Beat an egg yolk with 2 tablespoons water and brush each puff.  

Bake for 15 minutes at 200 ° C, then lower the temperature to 180 ° C for 10 minutes.  

After cooking, the cabbages should be golden, cool on a wire rack before garnishing.  

Feel free to vary the recipes, this choux pastry can be used for sweet or salty.