Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Q: I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginning of the procedure.I only have electric hobs available, which can take a few minutes to go from a simmer to a proper boil.Will this have a negative impact on my pastry, and if so is there a way I can work around it?
A:
Can I make choux pastry with an electric hob?