This recipe is best with
- 125g water
- 125g milk
- 100g butter (cut into small cubes)
- 15g sugar
- 3g salt
- 150g plain flour
- 3 - 4nos eggs
- Place the water, milk, butter, sugar and salt in a saucepan and bring to a boil.
- (For crispier puffs, you may use only water for your choux instead of water and milk)
- Remove from heat; add all the flour into the butter mixture at once, stirring continuously with a wooden spoon until the mixture forms a 'dough'.
- Place the saucepan over high heat and cook, stirring continuously, until the 'smooth dough' leaves the sides of the pan.
- Remove from the heat and cool for 5 minutes. Mix in the eggs, one at a time, stirring to incorporate well after each addition with a wooden spoon.
- Alternatively, it is a good idea to use the electric mixer. When you've added eggs, the pastry should take on a glossy sheen and have a soft, almost dropping consistency. The texture should be formed into smooth paste that just falls from the spoon but still holds its shape.
- Fill pastry into a piping bag attached with a round or rosette nozzle. Pipe into round/rosette, 5cm (2in) apart on the parchment-lined baking trays.
- Bake in preheated oven at 200 degrees Celcius and bake for 25 minutes or until golden brown.
- Leave the puffs in the oven with the door open after baking to dry them out further for crispier puffs.
- Remove the puffs from the oven and transfer to wire rack to cool before garnishing.