Source: Gisslen, Wayne. Professional Baking. Fifth Ed. John Wiley and Sons, 2009. Print.

Ingredients

1 lb water

8 oz butter

.18 oz salt

12 oz bread flour

1 lb 4 oz eggs

Method

In pan over stove, heat water w/ butter and salt.

Add flour and cook untill dough cleans the pan when stirring it.

Put in to mixer with paddle attachment on speed 1.

Slowly add eggs

Scoop into pastry bags to pipe eclairs, profiteroles, carolines, etc