188ml  water (room temp)
65ml full cream milk
100g unsalted butter, cubed
8g sugar
3g salt
150g plain flour
2 whole eggs, room temperature
 

Prepare lightly oiled trays for baking the choux 

 

Place water, milk, butter, sugar and salt into a pot and bring it to a rolling boil. It should be bubbling 

 

Remove the pot from the heat or turn down the heat and pour in all the flour at once and stir immediately and vigorously with a wooden spoon/spatula.

Ensure that there is no lumps of flour in the mix

Cook out the mixture over low heat for another 2-3 minutes.

You should have a glossy mix that can be formed into a ball that comes away from the sides of the pot easily.

 

Keep stiring gently in order to cool the mixdown for about 5  minutes.

If you add in the eggs when the mix is still hot. You may end up scrambling the eggs.

 eggs start cooking at 60°C (140°F).

 

When the mix is not hot to touch, start adding the eggs one at a time stiring steadly 

The mixture may look like it has cuddled and split at first but be patient and allow the mixto emulsify  It will come back together in a while.

 

Continue adding the eggs until you get a smooth, thick, glossy paste. When you lift up your spatula, it should fall after roughly 3 seconds.

It should be able to fall from the spatula on its own but not be too wet that it can’t hold its shape.

You may/may not require the entire amount of eggs as stated in the recipe, depending on the consistency of the choux paste.

 

Place choux paste into a piping bag with a plain nozzle/star shaped nozzle. Pipe them as evenly as you can in blobs (like a teardrop). Do not flick the piping bag or when it bakes, it will form ugly cracks and seams and it would not rise neatly and evenly.

 

 Egg wash the choux pastry with a brush and at the same time flatten down the little tips. This is to ensure that the tips do not burn.

 

 Bake immediately at 180 degrees C in a

pre-heated oven for about 40-45 minutes.

Choux pastry must be thorougly baked otherwise   the choux pastry will collapse/ and flattened itself.

 

You can check if the choux pastry shells are properly baked by removing a shell from the oven and tear it apart to see if the entire choux is dry. Only remove the entire batch when they are dry.

 

Fill these choux pastry with  crème patisserrie only after they have cooled completely.