CHOUX A LA CREME: PASTRY
Steps:
- 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. 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. 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. Preheat the oven to 375 F and prepare a cookie sheet by covering it with a sheet of parchment paper. 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. 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.
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