Choux pastry: place
the water, butter
, and fine salt
in a small saucepan over medium heat. Bring to a boil. Remove from heat and add all
at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool
for 5 minutes. Mix in the eggs, one at a time. Combine the cooled potatoes with the dough and set aside until needed.