This is the classic choux paste that has been around since the 1500's, and is the base for eclairs, cream puffs, profiteroles, gougeres and more. It is not difficult to make as long as you keep to a few simple rules. The liquid must be heated to a full boil, the flour must be completely incorporated and cooked for one minute to get rid of the raw flour taste, and the paste must be mixed and baked while still warm. The baked outcome is sort of magical in that these few simple ingredients puff up crisp on the outside, hallow on the inside and can be filled with just about anything. Have fun and be creative.
Line two baking pans with parchment paper.
Preheat your oven to 400 degrees for Convection and 425 degrees for Standard Bake.
Prepare a pastry bag fitted with a star or plain tip.
Put the milk, water, butter, sugar and salt into a 2-quart sauce pan and bring it to a FULL boil over medium heat. Stir in the flour all at once, and stir without stopping until the flour is completely incorporated.
Continue to cook another minute until the dough forms a ball and a light crust is visible on the bottom of the pan.
Remove from the heat, and scrape the paste into a mixing bowl, or the bowl of your mixer. If using your mixer, fit it with the paddle attachment. While the dough is still hot, add the eggs, one at a time, incorporating each before adding the next. Depending on many things, like the humidity, or your flour, it may take only 5 eggs, but could take the 6th egg.
A good way to gauge is to lift the paddle (or wooden spoon if mixing by hand). The dough will detach from the spoon or paddle the the ribbon of dough will collapse back on itself. If it is still very stiff, and holds a firm peak, add the 6th egg.
Immediately fill your prepared pastry bag with the warm Choux Paste, pipe in to the desired shape (eclairs, puffs, Zeppole) and bake for 20 to 25 minutes. They should be golden brown and crispy on the outside.
You may use as soon as they are cool, store them in a plastic bag, or freeze for a few weeks.
Ingredients
Directions
Line two baking pans with parchment paper.
Preheat your oven to 400 degrees for Convection and 425 degrees for Standard Bake.
Prepare a pastry bag fitted with a star or plain tip.
Put the milk, water, butter, sugar and salt into a 2-quart sauce pan and bring it to a FULL boil over medium heat. Stir in the flour all at once, and stir without stopping until the flour is completely incorporated.
Continue to cook another minute until the dough forms a ball and a light crust is visible on the bottom of the pan.
Remove from the heat, and scrape the paste into a mixing bowl, or the bowl of your mixer. If using your mixer, fit it with the paddle attachment. While the dough is still hot, add the eggs, one at a time, incorporating each before adding the next. Depending on many things, like the humidity, or your flour, it may take only 5 eggs, but could take the 6th egg.
A good way to gauge is to lift the paddle (or wooden spoon if mixing by hand). The dough will detach from the spoon or paddle the the ribbon of dough will collapse back on itself. If it is still very stiff, and holds a firm peak, add the 6th egg.
Immediately fill your prepared pastry bag with the warm Choux Paste, pipe in to the desired shape (eclairs, puffs, Zeppole) and bake for 20 to 25 minutes. They should be golden brown and crispy on the outside.
You may use as soon as they are cool, store them in a plastic bag, or freeze for a few weeks.