Choux Paste

Ingredients

• 1/2 cup whole milk
• 1/2 cup water
• 7 tablespoons unsalted butter cut into 7 pieces
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 cups all-purpose flour
• 6 large eggs at room temperature
• 1 large egg beaten with 1 teaspoon cold water for egg wash

Instructions

1. 1
   Put milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil, stirring frequently until the butter melts.
2. 2
   Stir while adding the flour all at once. Stir without stopping until the flour is thoroughly incorporated. Cook and stir until the dough balls up and a light crust is visible on the bottom of the pan. Scrape dough into a bowl.
3. 3
   Immediately beat in five eggs, one at a time, stirring vigorously with a wooden spoon to incorporate each one. After the fifth egg, lift the spoon. If it pulls up some of the choux paste that detaches and forms a slowly bending peak, do not add the last egg.
4. 4
   The dough is now ready to be used in any recipe calling for choux paste. In fact, it must be used now, while it is still warm.