Choux Puffs (Choux Pastry)

Preheat the oven to 180°C with convection (190–200°C without convection)

In a saucepan, combine water + milk + butter + salt + sugar, bring to a boil

Remove from heat, add all the flour at once and mix quickly

Return to medium heat, dry out the dough for 2–3 minutes until it begins to pull away from the sides

Transfer to a bowl, cool for 2 minutes

Add the eggs gradually, achieving a smooth, glossy consistency

Pipe balls 2.5–3 cm in diameter onto a parchment-lined baking sheet

Bake for 18–22 minutes, do not open the oven

Cool. If needed, cut off the tops

Place empty cooled choux puffs on a tray and freeze

Transfer to a storage bag

Before serving, reheat for 5–7 minutes at 160°C to make them crispy again