|Whole milk, fresh||4.4||125 g|
|Unsalted butter, 82% fat||3.9||110 g|
|Fleur de sel, finely ground||0.2||5 g|
|Pastry flour||5||140 g|
|Whole eggs, fresh||7||200 g|
|Total appr. wt.||1||9||710 g|
Method: In a saucepan, boil the milk, water, butter, sugar and salt together. Add the sifted pastry flour and cook until dry, about one minute. Transfer the cooked mixture to a mixing bowl with a paddle attachment, and add the eggs (room temperature) in stages. You may not need to use all of the eggs. Mix until the batter has a ribbon consistency. If it is too stiff, add warm milk until the correct consistency is achieved. Using a round tip, pipe the pâte à choux into large (1 1/2-in.) and small (1-in.) disks. This formula yields about 30 of each size. Bake in a 375°F deck oven, vent closed, until the dough puffs. Then, lower the temperature to 360°F, and continue baking, vent open, to dry the product. Or, bake in a 360°F convection oven, vent closed, until the dough puffs. Then, lower the temperature to 325°F, and continue baking, vent open, to dry the product.