Our Pâte à Choux from my new cookbook, Everyone Can Bake, is one of the most versatile bases in all of pastry. Depending on what shape you pipe it in, it can be used to make cream puffs, profiteroles, éclairs, ParisBrest, and more.

Here, I fill mine with pastry cream (the recipe is a few videos back and also in the book). Here's what you'll need:

INGREDIENTS
75g (1⁄3 cup) water
70g (1/4 cup) + 1 tsp whole milk
75g (5 1/2 tbsp) unsalted butter
3g (1 tsp) sugar
2g (1 tsp) salt
100g (2/3 cup) AP flour
150200g (34 large) eggs
20g (1 large) egg yolk

EQUIPMENT
Stand mixer w/ paddle
Piping bag w/ large round plain tip (at least 1/3 in/1 cm opening)

1. Preheat oven to 375°F (190°C). Line sheet pan w/ parchment.

2. Combine water, milk, butter, sugar, & salt in a pot. Bring to boil over medium hear, stirring occasionally. Add flour, stir vigorously w/ spatula until dough comes together, 12 min. Cook, stirring, until a film starts to form at the bottom of the pan, 12 min. Keep going until film completely covers bottom of the pot, 45 min. Remove from heat.

3. Transfer dough to stand mixer bowl w/ paddle (or a large mixing bowl). Mix on low, 45 min. The # of eggs needed varies, depending on the dough consistency.* Paddle dough on low to let off heat & steam. Add eggs 1 at a time (34 eggs), fully incorporating each before adding the next. The outside of the bowl should still be warm.
To check, stick a spatula into the dough & lift it high. The dough should fall slowly in ribbons. It’ll be thick but fluid enough to pipe.

4. Transfer dough to piping bag fitted w/ a large plain tip, filled 1/3 full. Pipe into desired shape.
› Cream puffs/profiteroles: Pipe 1 1/2 in (4 cm) rounds, 1 in (3.5 cm) apart, smooth points w/ fingertips
› Éclairs: Pipe 5in (13 cm) long éclairs, 1 in (2.5 cm) apart
› Rings/ParisBrest: Place an 8 in (20 cm) cake ring/pan on the parchment, trace a circle w/ a marker. Flip parchment inkside down. Pipe a ring using the circle as a guide. Pipe another inside the 1st (so they’re touching). Pipe a 3rd ring on top.

5. Beat remaining 50g (1) egg & yolk in a bowl. Brush egg wash over choux.

6. Bake until golden, light to the touch, & hollow in center, rotating pan 180° halfway through. 2025 min (2530 for rings). Let cool. Remove from parchment, fill as desired.

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