Basic Beignet dough for Baking

In French, this kind of beignet dough is called pâte à choux or pâte à beignets soufflés or, more colorfully, pets-denonne, “nun’s farts.” It is made with flour and butter stirred into boiling water, with the eggs then incorporated one at a time. It is an ordinary cream puff pastry, the same kind used for making cream puffs and éclairs. Beignets are popular elsewhere in the Mediterranean, such as in Italy where pastella per bignè can also be called pasta reale