Cream Puff Pastry

Don’t confuse this pastry with puff pastry which is made by rolling butter in a packet of dough. This one, also called choux paste or pâté à choux, is used for making cream puffs, éclairs, and more exotic delicacies such as swans. It is made differently from most other pastry doughs: flour is added to boiling water and butter, the mixture is stirred until it no longer clings to the sides of the pan, and eggs are beaten in one at a time until the dough, which is more like a batter, is the co