Boil water, butter, and salt.
Add flour and remove from heat.
Continue working the mixture until all flour is incorporated and dough forms a ball.
Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.
Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.
Make the pudding according to directions the put into a piping bag.
Cut a hole in the side of you pate a choux bug enough to fit the piping end in it and fill each full of pudding
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 teaspoon salt
- 5 3/4 ounces flour
- 1 cup eggs, about 4 large eggs and 2 whites
- 2 cups milk
- 1 pkg of your favorite pudding
Boil water, butter, and salt.
Add flour and remove from heat.
Continue working the mixture until all flour is incorporated and dough forms a ball.
Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.
Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.
Make the pudding according to directions the put into a piping bag.
Cut a hole in the side of you pate a choux bug enough to fit the piping end in it and fill each full of pudding
