| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| Whole milk, fresh | 4.4 | 125 g | |
| Water | 4.4 | 125 g | |
| Unsalted butter, 82% fat | 3.9 | 110 g | |
| Sugar | 0.2 | 5 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.