Choux A La Creme: Pastry

1. 1

   In a medium saucepan, bring the milk, butter and salt (and sugar, should you desire) to a boil. Keep your eye on this mix as the milk will foam when it is boiling.

2. 2

   Once boiling, remove from the heat and mix in the flour with a wooden spoon until it forms something like a ball of dough. Return to the heat for about 2 minutes, or just long enough for a slight film of dough to begin to cover the bottom of the pot. Remove the dough from the pot and put it in a separate bowl to cool: you don't want to cook the eggs when you add them.

3. 3

   Once the dough is cool enough, mix in the eggs one by one. Allow one egg to be fully mixed in before you add the next one. I recommend using a stand up mixer for this step.

4. 4

   Preheat the oven to 375 F and prepare a cookie sheet by covering it with a sheet of parchment paper.

5. 5

   Put the dough into a pastry bag. It's crucial not to use just a plain ziplock bag, as they will come apart at the seams.

6. 6

   Squeeze out the dough onto the sheet into mounds about 1.5 inches diameter and bake in the oven for 25-35 minutes. I really love using a convection oven for these because it won't brown the bottoms.

* Per serving · 4 servings · Values may vary.

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