Pâte à Choux (Cream Puffs)

Ingredients:

8 ounces milk or water

4 ounces butter

4.7 ounces all-purpose flour

1 teaspoon salt
8 ounces eggs

Instructions:

1. Preheat oven to 375 degrees.

2. Put milk and butter in a medium sauce pot over medium heat. Once butter is melted, add flour and salt to pot and mix. Continue to mix until everything is incorporated. Mixture will be thick and clumpy (it will look a little like instant mashed potatoes).

3. Gently press dough with one finger. If it springs back slightly, it is ready.

4. Transfer to a bowl. Add eggs, mixing in-between each addition, until each egg is fully incorporated. Continue this until dough sticks between two fingers when you pinch a piece and then pull it apart.

5. Put batter into a piping bag with a #809 flat tip. Pipe cream puffs onto a parchment lined sheet pan, leaving plenty of space in-between. Dip your finger in a small amount of tap water and gently tap the pointed tip of each cream puff to remove the point but not flatten it down.

6. Place in preheated oven for 20 minutes and do not open the oven (not even once for a little peek) for the first 20 minutes.

7. Check pate a choux to see if it is done after 20 minutes. Bake an additional 5-10 minutes, until golden brown, cooked throughout and sound hallow when tapped.

8. Fill with pastry cream, jam, whipped cream, or eat them plain!