Instructions

1. 1

   Boil the butter, milk, water, salt, and sugar.

2. 2

   As soon as the mixture starts to froth, remove from heat and add the flour all at once. Mix and return to low heat to dry the dough.

3. 3

   Mix until the dough is well homogeneous (it should make a schplok sound when you shake the pan).

4. 4

   When the eggs are well mixed, add a new small amount. Continue in this way until you have a good consistency for the choux pastry.

5. 5

   Pipe according to the desired preparation: éclairs, chouquettes, Paris-Brest...