Chocolate Choux Pastry

Choux pastry (or pâte à choux) is a French pastry dough used to make cream puffs, éclairs, profiteroles and other pastries. I used it to make éclairs, and chocolate éclairs at that! Here is the recipe, and I will feature the completed éclairs tomorrow.

Chocolate Choux Pastry
1 cup water
1/2 cup + 1 Tablespoon hard margarine
3 Tablespoons unsweetened cocoa powder
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, heat the water, margarine, and cocoa, stirring often, until boiling.
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. 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. The recipe also states to poke a small hole or slit in the side with a sharp knife to allow steam to escape, but I forgot to do this and they still turned out fine. Cool on a rack. 
These are best when eaten fresh and filled just before eating, to remain crisp.