Pâte à Choux

Directions

• Bring to a boil the milk, water, butter, and salt.
• Add the flour all at once, stir to incorporate.
• Continue to stir until the mixture forms a mass and leaves a thin film behind on the
  bottom of the pan.
• Place in mixer and paddle on medium while adding most of the eggs gradually.
• Continue to add eggs gradually checking the consistency. Stop adding the eggs when
  the choux slowly slides down the paddle.
• Using a #6 straight tip pipe out 3-inch choux onto parchment-lined sheet pans or pipe into 7 – 8-inch circles for a Paris-Brest.
• Allow to rest for 20 minutes, in open air to develop a skin.
• Bake at 375°-400°F until the choux is baked and dry on the inside.