Instructions
Step 1: Make the Choux Dough
Preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper. In a medium saucepan over medium-high heat, combine the water, butter, salt, and sugar. Bring to a full, rolling boil — all the butter should be completely melted and the liquid actively bubbling. Remove the pan from the heat. Add the sifted flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls cleanly away from the sides of the pan — this takes about 60 to 90 seconds of active stirring. Return the pan to medium heat and stir constantly for another 1 to 2 minutes to dry the dough out slightly; you will see a thin film form on the bottom of the pan. This drying step is important — it removes excess moisture and produces a crispier, more stable shell.
Step 2: Add the Eggs
Transfer the dough to a large bowl or the bowl of a stand mixer. Allow it to cool for 5 to 7 minutes — this is important. If the dough is too hot when the eggs are added, they will scramble rather than incorporate. Once the dough has cooled to warm (not hot), add the eggs one at a time, beating well after each addition. The dough will look broken and curdled after each egg — this is normal and expected. Continue beating until each egg is fully incorporated before adding the next. After all four eggs have been added, the dough should be smooth, glossy, and just stiff enough to hold a slow, heavy shape — if you scoop some with a spoon and let it fall, it should fall in a thick ribbon. If the dough seems too stiff and does not fall easily from the spoon, add a small amount of beaten egg (not a full fifth egg) and stir again.
Step 3: Pipe and Bake
Transfer the dough to a piping bag fitted with a half-inch round tip, or use a large zip-top bag with a corner snipped off. Pipe mounds approximately 1.5 to 2 inches in diameter onto the prepared baking sheets, spacing them at least 2 inches apart — they will expand significantly during baking. If you prefer not to pipe, use a large spoon to drop equal-sized mounds onto the sheet. Smooth any pointed peaks with a wet finger — peaks will burn before the rest of the puff has colored. If using egg wash, brush each puff very lightly with the egg yolk mixture, avoiding drips onto the parchment which can prevent the puffs from rising evenly on that side.
