Choux pastry

by Ed Halmagyi


  • ½ cup water
  • ½ cup milk
  • 125g unsalted butter, diced
  • pinch of coarse salt
  • 1 cup plain flour
  • 4 large eggs


1 Combine the water, milk, butter and salt in a medium saucepan and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
2 Scrape the dough into the bowl of an electric mixer bowl and beat with the paddle attachment for 2 minutes, until the steam subsides. With the motor on medium speed, beat in the eggs 1 at a time, mixing thoroughly between each one. Cover with cling film and refrigerate for at least 2 hours before using.