Method:
Prepare the Dough:
In a medium saucepan, combine the water, butter, salt, and sugar (if using).
Place the saucepan over medium heat and stir until the butter is melted and the mixture comes to a gentle boil.
Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Return the saucepan to low heat and continue stirring for about 2 minutes to dry out the dough slightly.
Incorporate the Eggs:
Transfer the dough to a mixing bowl and let it cool for a few minutes until it's warm but not hot.
Add the eggs one at a time, mixing well after each addition. The dough will appear lumpy at first but will become smooth and glossy as you continue to mix.
Pipe the Dough:
Transfer the dough to a piping bag fitted with a star nozzle.
On a baking sheet lined with parchment paper, pipe small mounds of dough, spacing them about 2.5 cm apart.
For a decorative touch, you can brush the tops with a beaten egg wash before baking.
Bake:
Preheat your oven to 200°C (390°F).
Place the baking sheet in the oven and bake for 15 minutes.
After 15 minutes, reduce the oven temperature to 180°C (350°F) and continue baking for an additional 10-15 minutes, or until the choux are golden brown and puffed.
Once baked, turn off the oven and let the choux rest inside for 5 minutes to allow the steam to escape, preventing them from collapsing.
Cool and Fill:
Remove the choux from the oven and let them cool completely on a wire rack.
Once cooled, slice them open and fill with your choice of savory fillings, such as cheese, ham, or vegetables.
Variations and Tips:
Cheese Addition: For a cheesy flavor, you can mix grated Parmesan or Pecorino Romano cheese into the dough after adding the eggs.
Herbs: Incorporate finely chopped herbs like rosemary or thyme into the dough for added aroma and taste.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities.
