Dominique Ansel's Pâte à Choux

🥘 Ingredients

• water 0.33 cup
• whole milk 4 Tbsp
• unsalted butter 5 ½ Tbsp
• sugar 1 tsp
• salt 1 tsp
• all-purpose flour 0.67 cup
• eggs 4

1. 1

   Preheat the oven to 375°F.
2. 2

   Combine the water , whole milk , unsalted butter , sugar and salt in a medium pot over medium heat and bring to a boil.
3. 3

   Add the all-purpose flour and stir, using a wooden spoon , until the mixture comes together, about 5 minutes . Continue to stir until the dough begins to dry out and pull away from the sides of the pot, about 2 minutes .
4. 4

   Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Whip on low speed, adding the 3 eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. 5

   Cut the tip of a piping bag and insert a plain round tip. Using a rubber spatula, transfer the choux to the piping bag. Line a sheet tray with parchment paper and pipe 5 rows of choux dough, 5 in each row, about 1.5 inches in diameter, leaving a 1 inch gap between rounds. Using a pastry brush , lightly brush the egg wash on each choux. Bake on a center rack at 375° for 10 minutes . Rotate the sheet tray and bake for an additional 10 minutes until the mounds are puffed and golden brown.
6. 6

   Remove the sheet tray from the pan and allow to cool for a few minutes before serving.
7. 7

   Note: For cheese puffs, add 2 ounces (about 1/2 cup) grated Comté or Gruyère cheese after all of the eggs have been incorporated in step 3.