Dominique Ansel's Pâte à Choux

🥘 Ingredients

• all-purpose flour
  2/3 c
• eggs
  4
• salt
  1 tsp
• sugar
  1 tsp
• unsalted butter
  5.5 Tbsp
• water
  1/3 c
• whole milk
  4 Tbsp

🍳 Cookware

• medium pot
• wooden spoon
• stand mixer
• sheet tray
• parchment paper
• pastry brush

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.

   water: 1/3 c, whole milk: 4 Tbsp, unsalted butter: 5.5 Tbsp, sugar: 1 tsp, salt: 1 tsp
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 .

   all-purpose flour: 2/3 c
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.

   eggs: 4
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.