Simple Choux Puffs

In a heavy-bottomed saucepan, combine the water, butter, sugar and salt. Bring to a boil over medium heat, stirring, until the butter melts.

Reduce the heat to low, add all the flour at once and stir briskly with a wooden spatula for 1-2 minutes, until the dough comes together into a tight ball and easily pulls away from the sides and bottom of the pan.

Transfer the dough to a bowl and let it cool for 5-7 minutes to 60-70°C, stirring occasionally to release steam so the eggs don't cook in the next step.

Beat in the eggs one at a time, thoroughly working each one into the dough until fully smooth before adding the next. The finished dough should be smooth, glossy and fall from the spoon in a wide ribbon.

In a deep, high-sided saucepan, heat the oil to 170-180°C — a small piece of dough dropped in should float up immediately and sizzle actively.

Using two teaspoons, shape the dough into walnut-sized balls and carefully lower them into the hot oil in small batches so as not to drop the temperature.

Fry the puffs for 4-5 minutes, turning occasionally, until evenly golden-brown and fully cooked through — they'll become hollow inside.

Remove with a slotted spoon and place on paper towels to drain off excess oil.

While still warm, generously dust the puffs with powdered sugar and serve immediately, while the crust is still crisp.