Servings: 80 puffs (depending on what you're making)

125g (½ cup) whole milk, 3.5% fat 125g (½ cup) whole milk, 3.5% fat
125g (½ cup plus 2½ teaspoons) water 125g (½ cup plus 2½ teaspoons) water
110g (7½ tablespoons) butter, 82% butterfat 110g (7½ tablespoons) butter, 82% butterfat
5g (1 teaspoon) granulated sugar 5g (1 teaspoon) granulated sugar
2g (¼ teaspoon) sea salt 2g (¼ teaspoon) sea salt
140g (1 cup plus 2 tablespoons) all-purpose flour, sifted 140g (1 cup plus 2 tablespoons) all-purpose flour, sifted
220g (about 4-5) eggs, room temp., plus extra as needed 220g (about 4 to 5) eggs, room temp., plus extra as needed
 
Egg wash: subheading: Egg wash:
1 egg (50g) 1 egg (50g)
1 teaspoon heavy cream or whole milk (1g) 1 teaspoon heavy cream or whole milk (1g)
pinch salt (0.4g) pinch salt (0.4g)

In a medium saucepan, combine the milk, water, butter, sugar and sea salt. Stir together with a whisk and bring to a full boil. Once it comes to a boil and you see the butter and sugar are well incorporated into the milk, turn off the heat.
Add the sifted flour to the liquid mixture in one quick addition and immediately whisk vigorously so that the mixture comes together, about 30 seconds.
Place the pan back on medium heat and cook, stirring with a rubber spatula, all the while until dry, about one minute. The mixture is ready when it congeals in a lump and begins to stick to the bottom of the pan. It will make a hissing sound when it begins to stick.
Remove the mixture from the heat and transfer to the bowl of a stand mixer fitted with the paddle attachment.
Have 200 grams of eggs ready and beat an extra egg to set aside, in case your dough seems dry. Mix the dough on medium speed for 30 seconds, then turn the speed to low and begin adding the eggs, 1 at a time, beating on medium speed until each egg is incorporated into the dough before adding the next one. After adding the first two eggs, stop the mixer and scraped the sides of the bowl. Continue adding the remaining eggs, checking consistency after the third egg.
To check if the pate a choux is the right consistency, scrape up any dough that is sticking to the bottom, beat briefly to incorporate. Pull out the paddle attachment and if the consistency is right, the dough sticking to the paddle should hang down in a V shape. If it does not, the dough needs more liquid, add either more egg or a teaspoon of milk.
Make the Egg Wash: subheading: Make the Egg Wash:
Beat all ingredients together and set aside.
Shaping: subheading: Shaping:
Once the dough is the right consistency, transfer enough of the choux pastry to a pastry bag fitted with a 3/8-inch round tip to fill the bag halfway. Pipe the desired shapes on a sheet pan lined with parchment paper or silicone mats. To pipe cream puffs, 1¼-inch rounds; for salambos, 1½-inch ovals; for éclairs, 3 to 3½-inch strips; for croquembouche, 1-inch rounds. Brush the surface of the pastries evenly with egg wash. With the tines of a fork, make a slight impression on the surface of the pastry, this will help the puff rise evenly.
To Freeze (optional): subheading: To Freeze (optional):
At this point, the pastry can be frozen, unwrapped on sheet trays. Once frozen, wrap the pieces in plastic wrap and store in a container or in freezer bags. Before baking, place on parchment paper-covered sheet pans and allow to return to room temperature.
To Bake: subheading: To Bake:
Bake at 400°F for 10 to 12 minutes. Reduce heat to 325°F and bake an additional 25 to 45 minutes, depending on shapes. Let cool completely. Can be frozen at this stage as well. Freeze them on the sheet pan; once they are frozen, transfer to an airtight container or freezer bags.
Cream Puffs: Bake at 400°F for 10 to 12 minutes. Reduce heat to 325°F and bake an additional 30 to 35 minutes or until golden brown.

makes about 70 (1½-inch) puffs  makes about 70 (1½-inch) puffs
After the third egg, slowly add in more, 4 eggs was slightly too much  After the third egg, slowly add in more, 4 eggs was slightly too much
Used oat milk instead of milk and water  Used oat milk instead of milk and water
Too much heat in the oven causes cracking, not baking for enough time causes the pastry to deflate.  Too much heat in the oven causes cracking, not baking for enough time causes the pastry to deflate.
Made cream puffs with raspberry sauce and whipped cream, very good!  Made cream puffs with raspberry sauce and whipped cream, very good!