A cool note on Pate au choux

Listening to Colameco's food talk show on the radio this morning, his guest (the pastry chef at Gotham Bar & Grill) mentions that a great way to know whether a choux pastry has been beaten sufficiently (a choux pastry is made by boiling water or milk, adding butter, then flour, then cooking the newly formed ball until it dries over the heat, and then beating yolks into the mixture) is that it falls off, rather than sticks to, the Kitchen-Aid paddle or whisk.