Ingredients
Equipment
Method
- In a saucepan combine the milk, water, sugar, salt, and butter.
- Bring the mixture to a simmer melting the butter and combining the salt and sugar.
- Turn the heat to low to medium, and add the flour, stirring to combine.
- Using a wooden spoon, continue stirring the mixture, forming a thick paste.
- Keep the paste mixture moving in the pan using the wooden spoon, being careful not to let it scorch.
- When the paste appears dry and smooth, remove it from the heat.
- Place the paste mixture in the bowl of a mixer fitted with the whip attachment.
- Turn the mixer on low and mix the paste allowing it to cool, the bowl should feel room temperature or cooler before adding the eggs. This will take a few minutes, it is a very important step in the process. Ensuring the mixture is cooled down before adding the eggs, is critical in the success of the dough.
- Scrape down the sides of the bowl of the mixer, crack the eggs into a separate bowl and with the mixer on medium speed add the eggs one at a time, scraping the bowl after each addition to ensure they are fully incorporated.
- The mixture should be smooth and silky when you are finished adding the eggs.
- At this point you could place it into a sealed container, into the refrigerator for future baking, or preheat the oven to 400℉ and line 2 baking sheets with parchment paper.
- Place the finished dough into a piping bag, with your selected tip, pipe the finished dough onto the lined baking sheet.
- Place in the oven at 400℉ for 20 minutes and being careful to not open the oven during this time, turn the oven down to 350℉, and continue baking for 15 minutes.
- Remove from the oven and place on a cooling rack until the puffs are completely cool before adding cream, ice cream or selected garnishes. Enjoy!
Nutrition
Notes
The baked Pate Choux can be frozen for 2 weeks or so and defrosted at room temperature before finishing with your favorite filling!