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Alternatively, to incorporate eggs by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F on an instant-read thermometer. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms.
Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface.
load the pastry bag, pipe choux leaving enough room for them to double in size
Choux pastries typically bake for 25-35 minutes at 400°F (200°C). Baking time can vary slightly depending on the size of the choux and the oven. It's important not to open the oven door while baking, as this can cause the choux to deflate.

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