Pâte à choux is yet another one of those recipes in my repertoire that I regard as "essential". If you want to be a well-rounded baker, this is something you must learn. Its the definition of simple and even more so, one of versatility. Make eclairs, profiteroles, gougères, St. Honore, doughnuts, cream puffs, churros, etc, all by altering this recipe or adapting it with others. The very essence of successful baking, after all, is combining ordinary recipes for a extraordinary result.

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