Choux Pastry
2 water : 1 butter : 1 flour : 2 eggs
by weight Calculator
water or half milk for richer pastry 2
butter 1
flour all-purpose 1
eggs add gradually until right consistency 2
Tips
- Cook flour mixture until it pulls away from pan
- Add eggs gradually - may not need all
- Batter should form a V-shape when dropped from spoon
- Don't open oven door during first 20min of baking
Sources
- Ratio by Michael Ruhlman (book)
- Serious Eats (article)