- 1/2 cup (113 g) whole milk
- 1/2 cup (113 g) water
- 8 tablespoons (113 g) unsalted butter, cut into tablespoons and at room temperature
- 1 1/2 teaspoons (7 g) granulated sugar
- 1/4 teaspoon (2 g) sea salt
- 1 cup (120 g) all-purpose flour, sifted
- 4 large eggs (200 g)
- Egg wash
- Preheat oven to 400°F/200°C. Line baking sheet pan with parchment paper or a silicone mat and set aside.
- In a medium saucepan, combine milk, water, butter, sugar, and salt bring to a boil over medium-high heat. Stir with a silicone spatula or wooden spoon.
- Remove saucepan from the heat and add the sifted flour to the liquid mixture. Immediately stir vigorously with a wooden spoon until the mixture comes together. You may see lumps of flour initially, but after mixing, the dough will come together into a smooth mass.
- Return saucepan to medium heat and cook mixture while stirring with a wooden spoon until dry and pulls away from the side of the pan, about 2 minutes.
- Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough on medium speed for 2 minutes to slightly cool. Add the eggs, one at a time, until each egg is fully incorporated before adding the next. Scrape the bottom of the bowl to ensure the dough is thoroughly mixed.
- To check for the proper consistency of the dough, remove bowl and paddle from the mixer. Pull the paddle straight up, and the dough should hang down from the paddle in a V-shape. If it does not, then the dough requires more liquid. Only add a teaspoon of egg or warmed milk at a time, and after mixing in each addition, check again for the proper consistency. Keep adding only one teaspoon at a time until V-shape appears when the paddle is lifted from the dough.
- Transfer dough to a pastry bag fitted with a 3/8-inch round tip*. Pipe desired shapes onto prepared baking sheet allowing at least 1-inch between each pastry. Lightly pat-down choux pastry “tails” with a wet finger. Brush the surface of each pastry with a bit of egg wash.
- Place baking sheet pan in preheated oven and bake pastries for 10-12 minutes, until they have risen.
- Lower the oven temperature to 325°F/160°C. Bake for an additional 20-45 minutes, depending on the size of the pastry. The pastry should have a crust on the outside and will be dried out completely.
- *I suggest using the Ateco 804 pastry tip.
Keywords: pâte à choux, cream puffs, eclairs, profiteroles, gougères