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Ingredients
1 cup (240 ml) water or 1/2 cup (120 ml) each water and milk
1/2 cup (115 g) butter
1 cup (120 g) all-purpose flour
4 large eggs
Directions
- Preheat oven to 375º F. Prepare a baking sheet by lining with parchment paper.
- Bring water (or water/milk) and butter to a boil over medium high heat. Once the mixture reaches a rolling boil, turn heat to low and stir in flour all at once. Beat vigorously to fully incorporate. Continue to stir on low heat for 1 minute.
- Transfer mixture to a stand mixer bowl. Using the paddle attachment, mix on speed 2 for 2 minutes to slightly cool the mixture. Add eggs all at once. Mix on speed 3 until eggs are well-blended.
- The pastry is ready to use. Pipe or scoop into desired shape. Bake until golden and puffed, about 30 minutes. Remove from the oven and cut holes in the bottom of each cooked pastry. Turn the oven off and return the pan to the oven. Keep the oven door partially open and dry the pastries out in the oven for 20-30 minutes.