Choux dough

Dose for 16 éclairs, profiteroles and 16 32 éclairs.

Put on the heat a saucepan stainless steel or enameled with 250 g of water by joining the softened butter and pieces and salt.

Let the butter melt completely and the liquid reaches boiling, then remove the Pan from the stove and pour in it, in one fell swoop.

all previously sifted white flour, stirring vigorously with a wooden spoon to prevent formation of clots.

When you got a smooth and homogeneous dough put the saucepan on the heat and continue to stir until the dough will make a slight background noise, as if friggesse.

Pour it onto the table clean then roll out with the wooden spoon and allow to cool.

Only then collected with a pastry spatula and put it back in the saucepan.

Add a whole egg, you will notice that the dough will be fragmented but tilling it vigorously back elastic and homogeneous.

Continue to add one egg at a time, not putting the next if the previous one has been fully absorbed by the dough; eventually will be worked until bubbles and the dough, lifting the head, formed as a Ribbon.

Put it in a waterproof canvas pouch with smooth, round spout with a diameter of 15 mm, and prepared with it as you want.