Choux pastry

Start by pouring the milk and water into a fairly large saucepan, then add the salt and the butter cut into pieces. Cook on low heat, and bring everything to a boil.

As soon as the first bubbles appear, remove the pan from the heat. Pour the flour, and stir everything with a wooden spatula.

For the moment, the choux pastry still sticks to the saucepan and the spoon, it needs to be dried.

Cook the choux pastry again over low heat, and stir until it no longer sticks to the saucepan and the spoon.

Once this is achieved, pour the choux pastry into a container. Add the eggs one by one, while mixing each time with a wooden spatula.

For the last egg, adjust the consistency of the choux pastry. It should form a peak when you take some with the wooden spatula and let it fall into the dish.

Add the last whole egg, or mix the egg with a fork before so you can add only a part depending on the consistency of the choux pastry.

Put the choux pastry using a pastry bag fitted with a tip on a previously greased baking sheet, of the desired shape.

For eclairs and other cream puffs, a plain tip is perfect, but prefer a fluted tip to make a Paris-brest or a Saint-Honoré.

Once the choux pastry is formed, glaze and draw lines on each piece with a fork dipped in beaten egg, and bake according to the type of cream puffs you wish to make.

As soon as the choux pastry is swollen, you have to slightly open the oven for a few seconds to let out the steam which could cause the choux pastry to deflate.