Basic choux pastry

Name: Basic choux pastry
Ingredients: 200 g Milk; 200 g Butter; 200 g Water; 200 g Sifted crystal flower; Pinch of salt; 400 g Eggs

Choux pastry: the basic dough for perfect profiteroles.

Ingredients

200gMilk

200gButter

200gWater

200gSifted crystal flower

Pinch of salt

400gEggs

Heat water, milk, and butter until the butter is melted.
Remove from the heat and add the flour and salt. Mix well.
Return to the heat and cook the mixture until it comes away from the sides.
Remove from the heat, let cool slightly, then add the eggs one at a time. Only add a new egg once the previous one is fully incorporated into the batter. Bake the mixture at 185 to 190°C.

Milk makes choux pastry softer and provides a light caramelization due to the milk sugars.
I use only water, for example, when making savory waffles (see page 56) so they become crispier.
Make sure the dough is well cooked when you add the flour. Otherwise, the batter will be too thin.
Do not add the eggs directly to the batter. If the temperature is too high, the eggs will set, which you want to avoid.
When I make a lot of choux, I beat the eggs into the batter with a stand mixer and whisk.
Tip 6: When making a large amount of batter, I vacuum seal the excess portion.