- ½ cup (4 oz.) whole milk
- ½ cup (4 oz.) water
- 6 Tbs (3 oz.) butter, cut into ½ inch pieces
- ½ tsp salt
- 1 cup (5 oz.) all purpose flour
- 4 large eggs
For a savory version, include:
- 3/4 cup grated gruyère cheese
- 1/2 tsp fresh ground black pepper
- 1 tsp yellow mustard powder
- 2 Tbs grated parmesan cheese
Preheat oven to 425° F
Line 2 half-sheet pans with parchment.
In a saucepan over medium-high heat, combine milk, water, butter, and salt. Bring to a boil. When butter melts, remove the pan from the heat and add the flour, all at once. Stir vigorously with a wooden spoon until blended. Return the pan to a medium heat and continue stirring until the mixture leaves the pan and forms a ball. Remove from heat and let cool 3-4 minutes.
In a separate bowl, whisk one of the eggs. Once the batter has cooled for the 3-4 minutes, pour the whisked egg in and stir with the wooden spoon until incorporated. Add each of the remaining (whisked) eggs, one at a time. Vigorously stir in order to incorporate. (The mixture will appear shiny and separated until the eggs are fully incorporated). If you area making the savory version, incorporate the cheese, pepper, and mustard powder at this point. Let paste cool at least 10 minutes before shaping.
Fit a pastry bag with desired tip (5-mm for appetizer sized puffs, 1.5 cm for large). Pipe onto parchment lined sheet pans, allowing space for expansion (2 inches should do). Bake at 425 ° F for 15 minutes and reduce heat to 375 ° F. Bake until golden brown. When done, with the tip of a paring knife or a metal skewer, immediately prick a small hole into the choux to allow the steam to escape.
Allow to cool on a rack before filling.
May be frozen for up to one month, cooked.