Classic Homemade Choux Pastry

Instructions

1. Step 1

   Gather the ingredients. Preheat your oven to 425 F (but not for beignets).

2. Step 2

   In a heavy saucepan, combine the milk, water, sugar, salt, and butter. Heat to a boil.

3. Step 3

   When the mixture boils, take it off the heat and add all the flour at one time, stirring hard with a wooden spoon to incorporate.

4. Step 4

   Put the pan back on, over medium heat, and keep stirring quickly. In a minute or two, the dough will form a smooth ball and pull away from the sides of the pan. You'll see a thin film on the bottom of the pan.

5. Step 5

   Now scoop the dough into the bowl of a stand mixer , and mix on low with the paddle attachment for about a minute. Note: This step is important because it releases some of the heat from the dough so that it doesn't cook the eggs when you add them in the next step.

6. Step 6

   Increase the speed to medium, and add the eggs a little bit at a time, making sure that the egg is fully incorporated before you add more. It's best to add about a quarter of the eggs each time and beat until the dough comes back together. Once all the eggs are incorporated, you're ready to continue. (If you're making gougères, you would now beat in the cheese.) Note: If you're making beignets, your procedure involves frying the pastry, not baking it, so you'll want to head off here: Beignet Recipe . Otherwise, continue with the steps for baking the pastry.

7. Step 7

   Pipe or spoon the dough onto a greased or parchment-lined baking sheet. If you're piping, use the plain 1/2-inch tip. For cream puffs or gougères, go for a mound about 1 1/2 inches in diameter. For éclairs, pipe out ribbons about 4-inches long. It's a good idea to leave two inches in between each one.​

8. Step 8

   Bake for 10 minutes in your 425 F oven, then lower the heat to 375 F. Continue to bake for another 25 to 30 minutes until the pastry is golden brown and has a crisp shell.​

9. Step 9

   Now turn off the oven, open the oven door and let the pastries cool for 30 minutes in the oven with the door halfway open.​

10. Step 10

    After that, remove the pan from the oven and let the pastries cool completely before slicing or filling.

11. Step 11

    Fill, serve, and enjoy!