Choux Pastry

Ingredients

Preparation steps

1. 1

   Bring the water, milk, sugar, salt and butter to a boil.

2. 2

   Off the heat, stir in the sifted flour until it is no longer visible.

3. 3

   Return the panade to medium heat and dry it out until it sweats and pulls away from the saucepan.

4. 4

   Transfer the panade to the mixer and mix on medium speed with the paddle until steam stops escaping.

5. 5

   Add the eggs, beaten beforehand, little by little into the mixer bowl.

6. 6

   Do not necessarily add all the eggs, and watch the texture of the dough.

7. 7

   Keep mixing until the dough is lukewarm.

8. 8

   The dough should be smooth, glossy and form a perfect "V".

9. 9

   If all the eggs have been added and the dough seems too stiff, add boiling milk little by little.

10. 10

    If all the eggs have been added and the dough seems too loose, make another panade and mix it in little by little.

11. 11

    Pipe the choux onto a micro-perforated silicone mat and bake, with the vent open, at 165°C for large choux and éclairs (about 35 min) and at 155°C for small choux (about 20 min).