Pâte à Choux

8 oz water
1/2 C butter
1/2 t salt
1 T (13 g) sugar
133-142 g AP flour, sifted (more flour for firmer shells)
1/2 t vanilla extract
4 eggs, beaten
1/4 C confectioners sugar

Preheat oven to 375°F.
Heat water, butter, salt, and sugar over medium.
Stir to ensure sugar dissolves and butter melts before water boils.
Once bubbles break surface, remove from heat and add flour all at once.
Stir vigorously 45-60 secs or until uniform.
Return saucepan to medium heat and cook 2-3 mins, stirring.
Remove from heat and transfer dough to large mixing bowl.
Mix gently 2-3 mins to release the steam and cool to <160°F.
Separately beat eggs.
Add vanilla, then eggs, a little at a time.
Dough should remain stiff enough to hold shape but get glossy sheen.
Transfer dough to piping bag.

Use a large round tip for profiteroles and a large French star tip for eclairs.
Line a baking sheet with a silpat.

Pipe 20 profiteroles straight downwards 1.5 inches in diameter.

Alternatively, pipe 8-10 eclairs 4-5 inches in length at a 45° angle.

Repeat on second tray.

Dip finger in water and pat ends smooth.
Sift powdered sugar over profiteroles or eclairs.
Place in center rack and bake until puffed and golden, about 25 mins.
Prick each profiterole or eclair a few times to release steam.
Let cool on tray 10 mins and transfer to wire rack.
Repeat baking with second tray.
Once profiteroles are cooled, use a Bismarck tip to create holes.

Create a hole in the bottom of each profiterole or 3 for eclairs.
Place cooled creme pat into a piping bag with a Bismarck tip.
Fill and wipe off excess.

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