Norman Love made this recipe for choux paste as the filling for his chocolate-cinnamon beignets on Julia Child's classic show "Baking with Julia."
Yield: Makes enough dough for about 60 small puffs or eclairs
- 1/2 cup whole milk
- 1/2 cup water
- 7 tablespoons unsalted butter cut into 7 pieces
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 6 large eggs at room temperature
- 1 large egg beaten with 1 teaspoon cold water for egg wash
- Put milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil, stirring frequently until the butter melts.
- Stir while adding the flour all at once. Stir without stopping until the flour is thoroughly incorporated. Cook and stir until the dough balls up and a light crust is visible on the bottom of the pan. Scrape dough into a bowl.
- Immediately beat in five eggs, one at a time, stirring vigorously with a wooden spoon to incorporate each one. After the fifth egg, lift the spoon. If it pulls up some of the choux paste that detaches and forms a slowly bending peak, do not add the last egg.
- The dough is now ready to be used in any recipe calling for choux paste. In fact, it must be used now, while it is still warm.