There's something magical about watching a simple stovetop paste transform into puffed, golden shells with a hollow, airy center just right for filling. The dough comes together with butter, water, and a handful of eggs beaten in one at a time until it turns glossy and thick enough to hold a slow, heavy ribbon off the paddle — that texture cue is what gives these shells their signature rise. A quick pipe into mounds or logs, a two-stage bake that starts hot and drops down, and a final steam-release trick leave you with crisp, dry-centered shells ready for cream puffs or éclairs. Whether you're filling them with pastry cream, whipped cream, or a quick chocolate glaze, this base is endlessly versatile and worth mastering. It's a great foundational recipe to have on hand for a gluten free baking rotation, delivering that same dramatic puff and hollow crumb bakers love.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Combine the water, butter, sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture comes to a full rolling boil.
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