Pat au Chou

500 grams flour
720 grams water
320 grams butter
12 eggs
4 pinch salt
12 tsp sugar

Place water, butter, salt and sugar in heavy bottomed pot and bring to a simmer. Fold in flour carefully, on very low heat until all incoporated and smooth. Turn heat to medium and cook out all water until the batter binds into a ball. Be carefull to not cook too long or the butter will break out. Place batter in kitchen aid with paddle and add eggs one by one.
The batter can be piped onto sheet trays and stored for days if they are covered. Brush with a egg wash, and cook in the convection at 410 degrees for 15 to 18 min, rotating half way through. Low Fan.