Additional technique note: for a moister choux pastry, use 50%/50% milk/water rather than 100% water or replace the water all together. Try both and see which you prefer better.
This is the base recipe from which you can make variations like my post profiteroles with chantilly cream, chouquettes, cream puffs, eclairs, Paris-brest, Saint-Honoré, and croquembouche, to name just a few. Not to mention the variety of savory combinations like garlic-escargot with paprika-cream drizzle, caramelized mushrooms with white-truffle oil drizzle, goose liver pate with prune-Armagnac compote, jambon de Paris and butter, serve them alongside soups…well, you get the idea.
You might also like:
[...] sort of look like little cabbages don’t they…like Brussels sprouts? Be sure to keep on hand my Pâte à choux recipe and technique refresher I posted earlier. The key techniques for making a choux pastry [...]