Choux pastry: first the saucepan, then the oven

Useful to know

In the recipe for éclairs and profiteroles, liquid and fat are heated, flour is cooked in the saucepan, and eggs are incorporated after appropriate cooling. The resulting choux paste is shaped and baked. [1]

The sequence matters: the hot base and eggs are not simply combined at once. Follow the stated consistency and quantities rather than adjusting by habits learned from another dough. The same base can take different shapes and fillings. An éclair and a round profiterole do not necessarily require different starting types of pastry.