Choux Pastry
This choux pastry dough, made with water, milk, butter, flour, and eggs, is the foundation for éclairs and similar pastries.
Ingredients
water
125 ml
milk
125 ml
butter (cut into small cubes)
100 g
coarse salt
1 small pinch
all-purpose flour (sifted)
150 g
eggs (lightly beaten)
4
Emmental cheese (finely chopped)
60 g
nutmeg (for seasoning)
to taste
black pepper (for seasoning)
to taste
Instructions
1
Boil the liquid
Put the water, milk, cubed butter, and coarse salt in a saucepan and bring to a boil over medium heat.
2
Add the flour
Once the liquid is boiling, remove the pan from the heat. Add the sifted flour all at once and stir vigorously until evenly combined.
3
Cook the dough
Return the pan to low heat and stir constantly until the dough no longer sticks to the bottom of the pan and forms a ball.
4
Add the eggs
Remove the pan from the heat and gradually add the beaten eggs, stirring after each addition so that the dough absorbs air and becomes light.
5
Add the cheese and season
Stir in the chopped Emmental cheese, nutmeg, and black pepper. Mix until the batter is smooth and evenly seasoned.
