Add in the flour and salt, turn heat to simmer. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
Transfer the dough to a big bowl and leave to cool for about 5 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) until the mixture is well combined and sticky.
How to Pipe Choux Pastry?
Using a plastic bag with one of its bottom corners cut off (cut a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag.
Squeeze and pipe the dough onto a greased baking sheet or a baking sheet lined with parchment paper. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
Bake in a preheated oven at 425°F (220°C) for about 10 minute, and then at 375°F (190°C) for 20 minutes or until they turn golden brown. Remove from oven and serve warm.
Choux pastry or Pâte à Choux is a French pastry made of eggs, butter and flour. Learn all about its ingredients, fillings, tips and how to pipe with this easy choux pastry recipe.