Cream Puff Dough

While many doughs require cool ingredients, cream puff dough is cooked before use. Depending on the humidity and relative moisture in the flour, you may not need all of the fourth egg, so add it gradually to judge the dough’s consistency. As soon as the water and butter come to a boil, stir in the flour. Don’t delay, because if any water evaporates, the measurements will be inaccurate.