Pate a Choux ( Puff Pastry Rolls)
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch pieces
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups all purpose flour
4 large eggs, plus 1 large egg white
Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
Transfer to the bowl of an electric mixer fitted with paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Pipe the batter and bake according to instructions in the recipes for Profiteroles with Chocolate Sauce and Ice Cream, Eclairs with Pastry Cream and Maple Espresso Glaze, or Cream Puffs with Pastry Cream and Maple Espresso Glaze.
Pairs Well With