quickly and efficiently If you whisk too slowly you risk getting lumps of flour, and once lumps form in a pâte à choux you will, unfortunately, never be able to make them disappear You will see lumps right after you add the flour, but after 30 seconds of whisking it should be a uniform mass 3 Place the pan back on medium heat, switch back to the rubber spatula or wooden spoon, and cook, stirring all the while, until dry, about 1 minute What you are doing at this point is cooking the protein in the flour that you just added The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan It will make a sort of hissing sound when it begins to stick Remove the mixture from the heat and transfer it to the bowl of a standing mixer fitted with the paddle attachment (Run some water into your pan and let it stand to loosen the thin layer of dough sticking to the bottom of the pan; it will come off easily with a little soaking.) Have 220 grams of eggs (usually 4 extra large) ready, and beat an extra egg to set aside, in case your dough seems dry Mix the dough on medium speed for 30 seconds, then turn the speed to low and begin adding the eggs, 1 at a time, beating on medium speed until each egg is incorporated into the dough before adding the next one Each time you add an egg turn the speed down to low so that you don’t get splashed with egg if it catches the paddle at the right moment (so much for your white chef’s jacket!) ... Remove the mixture from the heat and transfer it to the bowl of a standing mixer fitted with the paddle attachment (Run some water into your pan and let it stand to loosen the thin layer of dough sticking to the. .. is cooking the protein in the flour that you just added The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan It will make a sort of hissing sound when it... your pan and let it stand to loosen the thin layer of dough sticking to the bottom of the pan; it will come off easily with a little soaking.) Have 220 grams of eggs (usually 4 extra large) ready, and beat an extra