Profiteroles

In a saucepan, bring the water, butter, salt and sugar to a full rolling boil until the butter is completely melted. Remove from the heat and tip in all the flour at once, stirring hard with a wooden spoon until it comes together into a dough. Return to low heat for 1–2 minutes, stirring constantly, until the dough pulls cleanly away from the sides and a thin film forms on the bottom of the pot — this dries it out so it can absorb the eggs later.

• 250 ml water
• 100 g butter
• 1 pinch salt
• 1 tsp sugar
• 150 g flour

✅ C'est prêt quand : the dough is smooth, pulls away from the pan, and a thin skin forms on the base

Scrape the dough into a bowl and let it cool for 2–3 minutes so it won't scramble the eggs. Beat in the eggs one at a time, fully working each one in before adding the next. The finished choux pastry should be smooth and glossy, falling off the spoon in a slow, heavy ribbon.

• 4 eggs

✅ C'est prêt quand : lifting the spoon, the dough falls slowly and folds over on itself like a thick V, not runny and not stiff