Savory Pate a Choux

1/2 c. water

3 T. butter

1 t. salt

3 oz. flour

2 lg. eggs + 1 egg white


Place the water, butter and salt in a small pot over med high heat and bring to a boil.  Remove pot from heat and stir in flour.  Return to heat and mix until all flour is incorporated and mixture is in the form of a ball.  Place into the bowl of a stand mixer, fitted with the paddle attachment, and let cool for about 5 minutes.  


With the mixer on the low setting, add the eggs, one at a time, until fully incorporated.  Place dough into a pastry bag fitted with the round tip.  Pipe onto a baking sheet lined with a silicone mat.  Each piece should be about the size of a golf ball and spaced 2" apart.


Place in a preheated 450* oven for 10 minutes.  Reduce heat to 350* and continue to cook for another 8-10 minutes, until golden brown.  Remove from oven and pierce with the tip of a small paring knife to release steam.