Cream Puffs (Pate a Choux)
Adapted from Essentials of Baking
½ cup whole milk
½ cup water
6 Tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup all purpose flour
Preheat the oven to 425℉ and position two racks evenly spaced in the oven.
In a saucepan over medium-high heat combine ½ cup milk, ½ cup water, 6 Tablespoons of butter (cut into small pieces) and ¼ teaspoon salt. Bring to a boil.
Remove the pan from the heat and add 1 cup of flour to the saucepan. Using a wooden spoon mix the flour into the liquid. Return to medium heat and continue stirring until a ball forms and pulls away from the sides of the pan.
Remove the pan from the heat and let cool about 5 minutes or until the dough reaches 140℉
Crack an egg into a small bowl and whisk to combine the white and the yolk. Add to the dough and using the wooden spoon, stir vigorously until the egg is combined with the dough. Add the rest of the eggs one at a time, whisking each egg and stirring it into the dough before adding the next.
Allow the dough to cool for about 10 minutes before shaping.
Fill a piping bag with the dough or scoop out dough with spoons, or a small scoop.
Line a cookie sheet with foil or parchment.. Pipe dough into small mounds leaving about 2 inches between the puffs.
Bake 15 minutes then reduce the heat to 375℉ and bake for an additional 5-10 minutes.
Remove the puffs from the oven, using a skewer poke a small hole in the side or bottom of each one. Return to the cookie sheet.
Turn off the heat, return cookie sheet to oven and leave 15 minutes with the door of the oven open. This will dry out and crisp up your puffs.
Remove the puffs from the oven and fully cool on a wire rack before filling.