Choux
1/2c Whole Milk
1/2c Water
6T Unsalted Butter, cut into ½” pieces
1/4t Salt
1c All Purpose Flour
4 Eggs, large
In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a full boil. When the butter melts, remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove fro the heat and let cool for 3-4 minutes, or to 140 degrees F on an instant-read thermometer.
Meanwhile, in a small bowl, whisk 1 egg. When the batter has cooled, pour the egg into the batter and beat with the spoon until incorporated. Add the remaining 3 eggs one at a time by whisking each one first and then stirring it into the batter. After each egg is added, the mixture separates and appears shiny, but it returns to a smooth paste with vigorous beating. Let the paste cool for about 10 minutes before shaping.
Position 2 racks evenly in the oven, and preheat to 425 degrees F. Line 2 half sheet pans with parchment paper or aluminum foil.
To shape small puffs (ideal for profiteroles), fit a pastry bag with 3/16-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 teaspoon of the paste onto a prepared pan, forming a mound about ½ inch in diameter. Space the mounds at least 2 inches apart to allow for expansion.
To shape large puffs (perfect for cream puffs), fit a pastry bag with a 5/8 inch plain tip and fill the bag with the paste. For each puff, pipe about 1 tablespoon of the paste onto a prepared pan, forming a mound about 2 inches in diameter. Space the mounds at least 2 inches apart to allow for expansion.
To shape logs (good for éclairs), fit a pastry bag with ¾ inch plain tip and pipe out logs 4 inches long and 1 inch wide. Space the logs at least 2 inches apart to allow for expansion.
Bake the puffs for 15 minutes, then reduce the heat to 375 degrees and continue baking until golden brown, 5-10 minutes longer for the small puffs and 15-20 minutes longer for the large puffs and logs.
Remove from the oven and immediately prick the side of each puff or log with the tip of a sharp knife. Return to the oven, leave the oven door open, and allow the pastries to dry out for 10-15 minutes. Let the pastries cool completely on the pans on wire racks before filling.