Pâte à Choux for Eclairs

This dough, once baked, has a beautiful golden crisp exterior with a perfect hollow interior that begs to be filled with something sweet and creamy.

The recipe is as easy to make as any other I’ve seen and though it calls for a stand mixer to beat in the eggs, this step could be done by hand (or food processor, which is my preference). The dough is a little stiffer with a slightly higher proportion of flour than most but that makes piping it to make these swans (or éclairs) that much easier.