Aki's Kitchen - Recipes

How:
Crack open the eggs into a small bowl, cover bowl with a towel and bring to room temperature, about 20 - 30 minutes. In the meantime, prepare and gather the remaining ingredients and tools.

In a large pot, add: cold water, vegetable shortening, butter, sugar and salt; bring to a boil over high heat. Then dump in all of the flour at once and stir, using a flat wooden spoon, for about 5 - 10 seconds, or until all of the ingredients are combined into one irregular mass.

Reduce the heat to medium and continue cooking for 3 - 4 minutes, pressing the mixture to break it apart into small pieces and then bring everything together to form one mass again. Continue cooking until a light golden film has developed in the bottom of the pan, which will be difficult to scrape. The mixture, when finished, should hold itself well and should feel rubbery when pressed.

Transfer mixture to a medium size bowl: cool for 3 - 4 minutes; otherwise, if it's hot, the eggs will curdle when added to it. Lightly whisk the eggs to break them up using a whisk. Then mix them into the warm flour mixture. Finally, blend in the vanilla extract. The mixture should be smooth when finished. Use choux accordingly.