Pâte à Choux by Chef Dominique Ansel

Instructions

1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.
2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium heat, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 1-2 min. Cook, stirring until a film starts to form at the bottom of the pan, 1-2 min. Keep going until the film completely covers the bottom of the pot, 4-5 min. Remove from heat.
3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 4-5 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (3-4 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.

• To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.

1. Transfer dough to a piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into the desired shape.
   › Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
   › Éclairs: Pipe 5-in (13 cm) long éclairs, 1 in (2.5 cm) apart
   › Rings/Paris-Brest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment ink-side down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe the 3rd ring on top.
2. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.
3. Bake until golden, light to the touch, & hollow in the center, rotating pan 180° halfway through. 20-25 min (25-30 for rings). Let cool. Remove from parchment, fill as desired.