Before starting this Cheese Gougères recipe, make sure you have organised all the necessary ingredients. For the choux paste: Place the butter, salt and water in a saucepan on the stove. Bring to a boil. Remove from heat and pour all the flour in one go. Stir with a wooden spatula... ...making sure that lumps do not form. The resulting dough is called 'panada'. Dry off the panada, stirring with a wooden spatula until the paste comes away from the sides of the saucepan and forms a ball. ...
A paste essentially made of water, butter and flour, used as a base for the choux paste.