Pâte à Choux
Choux pastry is perhaps the simplest of all pastries to make The only challenge it presents to the cook is in determining the quantity of eggs to add - the number will vary depending on the size of the eggs, the quality of the flour and how much you have dried out the pastry on top of the stove. The idea is to add as much egg as possible, to make the choux light and airy without making the pastry runny. So, after the addition of the second egg, you'll need to add the remaining egg or eggs a little at a time until the pastry is just right - glossy and just thick enough to pipe.
Choux pastry is employed just as commonly in sweet as in savoury pastries, but a small amount of sugar is added to the pastry when used in desserts. The most stunning example in the French repertoire of a choux pastry dessert is probably the croquembouche, in which choux puffs are filled with cream and secured into a pyramid shape with caramel. This elaborate dessert is resenred for special occasions such as marriages, baptisms and communions.