Chocolate Cream Puff Dough

Chocolate Choux Pastry
1 cup water
1/2 cup + 1 Tablespoon butter
3 Tablespoons unsweetened cocoa powder
1 Tablespoon granulated (white) sugar
1 cup all-purpose (plain) flour
1/4 teaspoon salt
4 large eggs

Preheat oven to 425◦F. Line a baking sheet with parchment paper.
In a medium saucepan, bring the water and butter to a boil. Add the cocoa and sugar.
Add the flour and salt all at once and stir vigorously until the dough forms a ball in the middle of the pan. Remove from heat.
Add the eggs, one at a time, beating until smooth after each addition, until dough is thick and glossy. Pipe or spoon dough into mounds or log shapes (this dough can be used for cream puffs or eclairs). This recipe will make 24 small or 12 large.
Bake for 25 minutes, or until dough looks dry. Mini puffs will take less time to bake. Immediately transfer to a rack to cool, poking a small hole in each to allow steam to escape.

This is a good, basic chocolate recipe that can be used for cream puffs, éclairs, and other pastries. It's pretty easy, but doesn't make a very large batch. I have used it to make éclairs before, and also for my croquembouche from yesterday's post.