• In a medium-sized pan, over medium-high heat bring the sugar, butter, water, milk and salt to just below a simmer. The surface of the liquid will start to wriggle and bubbles will form at the edges.
  ½ Cup unsalted butter, ½ Cup Water, ½ Cup 2% or whole milk, 2 Teaspoons Sugar, ¼ Teaspoon salt
• Turn off the heat and add the flour to the pan, in a steady stream, and stir with a wooden spoon.
  1 Cup Flour, All Purpose
• Continue to stir until a ball forms and starts to pull away from the pan.
• Turn the heat back on to medium-high and continue to stir with the wooden spoon for 1 minute. Steam will be escaping.
• Transfer the dough to a mixer fitted with a paddle attachment and turn the machine on low.
• With the mixer running allow the dough to release the steam. Continue to stir on low for 5 minutes or until steam can no longer be seen rising from the bowl.
• With the mixer running on low, add a single egg.
• Allow the egg to become incorporated fully before adding the next egg.
• Add all the eggs, one at a time to the batter.
  4 Egg
• Once all the eggs are incorporated the dough is ready to be piped or scooped.

How to pipe or scoop choux paste

• Line a baking sheet with a silicone baking sheet or parchment paper.
• Fit a piping bag with your desired tip and fill the bag, ½ full with the dough.
• Pipe rounds of dough about 3 inches in diameter and 1 ½ inches in heights.
• To scoop the choux paste, first, dip the cookie scoop in water and then portion out the dough onto the pan.
• Keep about 2 inches of space between the portions.

Baking Choux Pastry

• Preheat the oven to 425.
• Bake the choux pastry for 20 minutes or until the shells are starting to turn golden brown
• Lower the heat of the oven to 375 and continue to bake for 5-10 minutes or until the shells are crisp and have a hollow sound when tapped. The cracks in the sides of the pastry should not be showing moisture bubbles.