Pâte à Choux for Poupelains, Pastries, and Shells

• 1 cup water
• ½ cup cold unsalted butter, diced into ⅓-inch cubes
• ½

In a medium-size saucepan mix together the water, butter, salt, and sugar. Bring slowly to a boil over medium heat to give the butter time to melt. As soon as the boiling point is reached, the mixture will foam up like milk due to the presence of casein in the butter. Remove the pot from the heat and add, all at once, the sifted flour. Stir and mix until a ball forms.

Replace the pot ov