VLOG: one, two, buckle my choux

I am delighted to present Free Phil as the featured artist in this vlogisode.  The one thing I can tell you about Phil is that he rocks this hairdo that reminds me of my "went crazy and cut off all my hair Britney Spears style" moment, circa 2007.  Remember when I cut off my long locks and made it super boy short?  And applied a fist full of styling gel on my head to create a spiky look? And then finished it off with a polka dotted headband that had side swept bangs peeking through?  Well, he looks like he kinda does the same thing minus the polka dots and bangs.  A hairstyle like that certainly made me stand out.  I'm not sure if he gets the same responses I did where strangers complimented me and girls told me I had "big balls" (you know, for cutting it all off), but he does get a "nod of acknowledgement" from me on the track titled "The Interview" and I hope you all enjoy it.

Pâte à Choux adapted from Joy of Baking
Ingredients for 12 puffs
1/2 cup all-purpose flour
1/2 tsp sugar
1/4 tsp salt
1/4 cup (4 tbsp) unsalted butter
1/2 cup water
2 large eggs

Directions
1) Preheat the oven to 400F.
2) Sift flour, sugar and salt.
3) Bring butter and water to a boil over medium heat.  Then remove from heat and add flour mixture.
Return to low heat and stir constantly until dough comes away from the sides of the pan and it is no longer sticky and leaves no residue.
4) Transfer to a mixer or a bowl.  Let cool.  Slowly add eggs and allow each one to incorporate before adding the next.
5) Using two spoons or moist hands, form 12 golf-ball sized dough and place on a parchment covered baking sheet.
6) Bake 15 minutes and then reduce the temperature to 250F and bake for an additional 30-40 minutes until a golden brown color is achieved.
7) Turn oven off and remove from oven and immediately pierce the puffs to release extra steam.  Cool on a wire rack.  You may freeze them for future use, or slice in half and fill or pipe in the filling.