To easilyremember the proportions for a choux pastry

To easily remember the proportions for choux pastry, simply remember the four following figures: 1, 4, 8, 16. It means that for 1 litre of water, you need 400 g of butter, 800 g of flour and 16 eggs.
The mixture flour-butter-water is called panada.
Take care when you combine the eggs, for whites coagulate at 55°C and yolks at 68°C.
The simple fact of opening the oven while they are baking or to take them out immediately after the baking process might make the choux crumble. The choux pastry must be used immediately and cannot be stored for a subsequent use. Dry them by leaving them inside the oven after they are baked, to allow better preserving.
Once stuffed with the cream of your choice, they will get their mellowness back.