Patachou Recipe The Secret to Perfect Cream Puffs

Instructions:

1. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
2. Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer the dough to a stand mixer bowl (or continue using the wooden spoon). Let cool for a few minutes, until it is no longer steaming hot.
4. Add the eggs one at a time, mixing well after each addition. The dough will look separated at first, but will eventually come together into a smooth, thick paste. It should be thick enough to hold its shape but still be pipeable.
5. Line a baking sheet with parchment paper or a silicone mat. Transfer the dough to a piping bag fitted with a round tip (optional). Pipe small mounds of dough onto the prepared baking sheet, about 1-2 inches apart. Alternatively, spoon the dough onto the baking sheet.
6. Brush the tops of the puffs with the egg wash for a shiny, golden finish (optional).
7. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for another 10-20 minutes, or until golden brown and puffed up. Do not open the oven door during baking, especially in the first 20 minutes, as this can cause the puffs to collapse.
8. Turn off the oven, crack the door open slightly, and let the puffs cool in the oven for 10 minutes. This helps prevent them from collapsing. Transfer to a wire rack to cool completely before filling. This patachou recipe delivers consistently perfect results.