Choux Pastry

Directions

• Preheat the oven to 180 C.
• Heat the milk, butter, sugar, and salt in a saucepan. When butter melts, bring the mixture to boil.
• Remove from heat immediately. Add in the flour, stir with a wooden spoon until firm.
• Return the saucepan to low heat to dry out the dough, continue beating until it forms a ball and pulls away cleanly from the sides of the saucepan.
• Transfer the dough to a bowl, let it cool for 5 min.
• Add eggs, one at a time, while beating.
• Beat the third egg in a separate bowl, then add only half to the dough. Check if the dough is smooth and shiny.
• To test: Take a little of the dough with the spoon and lift. If the dough falls from the spoon in a point, it is ready. If not, beat in the remaining egg and re-test.
• Transfer the choux pastry to a piping bag and let it rest for at least an hour.
• Bake in the oven at 180 C for 30 min, then open the door of the oven for 10 min to let the steam escape.