**Cook's Note-This is very similar to the recipe I used for the base of the Strawberry Cream Puff Cake
Pâte à choux
6 tablespoons (3 ounces) unsalted butter
3/4 cup water
1 cup all purpose flour
1/8 teaspoon salt
1 teaspoon sugar
Preheat oven to 450 degrees. In sauce pan, combine the butter and water.
Meanwhile on a piece of parchment paper, sift together the flour, salt and sugar. This is also a good time to crack your eggs, get your mixer ready and fit a pastry bag with a coupler but no tip, or cut the corner off a plastic bag.
Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon to incorporate.
Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick and ribbony.
Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven, prop the door with the end of a wooden spoon and leave the choux to dry for another 10 minutes. Use when cool, or freeze, wrapped in a plastic bag, for 2-3 months.