Pate a Choux - cream puff dough. Used for eclairs and other pastries.  4 ounces water
2 ounces butter
1/4 tablespoon salt
3 ounces AP flour, sifted
2-3 eggs
Add the water, butter and salt in a 2 quart sauce pan, bring up to a boil. Reduce the heat to low and add the flour. Use a wood spoon to stir until it pulls away from the sides of the pan. Remove from the heat and continue to stir. Add the eggs, one at a time and beat until smooth. Place in the refrigerator or use immediately.
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