Choux Pastry (Cream Puff Dough)
120 grams cake flour
1/2 cup whole milk
1/2 cup water
10 grams granulated sugar
pinch of salt
80 grams butter
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Sift the flour onto a piece of parchment paper.
In a saucepan combine the milk,water,sugar, salt and butter. Place over medium heat and bring to a boil. Remove from heat and and dump the flour into the saucepan. Stir until well combined. Place saucepan back onto heat set on low. Beat mixture with wooden spoon for 2 minutes . The flour will begin to coat the bottom of the pan.
Dump the mixture into the bowl of a food processor. Add the eggs and pulse until the mixture is well combined and thickened.
Place the dough into a pastry bag fitted with a plain 1/2-inch tip. Pipe into 12 eclair shapes. Other shapes can be done as well.
In this picture, I sprinkled toasted chopped almond over the top of the piped dough before baking.
Bake for about 10 minutes or until the dough has puffed. Place a wooden spoon in the door of the oven , just to hold the door ajar very slightly. This is to let the steam out. Continue to bake puffs until they are golden , about 30 more minutes. Remove from oven and cool on wire rack.