You have to cook the liquids out in this mixture so that the maximum amount of eggs can be incorporated. The more eggs you can add to this, without causing it to lose its shape, the lighter and more hollow your baked puff will be.
Pate a Choux, also known as choux paste, is more of a thick paste than a dough or even a batter. Instead of spreading into a pan, you have to use a pastry bag to 'pipe' the batter into shapes.
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