2.5Tablespoons(1.5 oz.) cake flouror corn starch (flour is best if you’ll be freezing the choux)
2Tablespoons(1 oz) VERY COLD salted butter
Instructions
FOR THE SHELLS (Pate-A-Choux)
Heat oven to 375 F (350 F. if using a convection oven)
Combine water, milk, salt and butter in a deep saucepan (2 or 3 quart) and cook over medium heat until butter is melted
Using a wooden spoon, vigorously stir in flour and keep stirring until mixture cleans the sides of the pan and forms somewhat of a ball.
Transfer into the bowl of a 5 quart stand mixer outfitted with a paddle attachment. Mix on first speed for 4-5 minutes, or until you can comfortably hold your hand on the bottom of the bowl.
Slowly add the eggs one or two at a time, waiting between each addition for the eggs to be partially incorporated. The amount of eggs added depends on the ambient and outside humidity and how much the humidity has affected the flour, so hold back on a couple of the eggs until touching the dough to see if its sticky.
When you turn the mixer off, watch the paddle- if the batter/dough "flows" like thick lava"- you're there!
Pipe into circles onto parchment lined sheet pans.
Bake at 375 F for 10 minutes, then reduce oven to 350 F. and bake until the pastries are dry and crisp. It will take approximately 25 minutes for full sized cream puffs and about 15 minutes for small ones.
Cool completely, then fill with whipped cream, pastry cream, or savory fillings of your choice.
FOR THE PASTRY CREAM:
In a heavy saucepan, heat milk over medium heat until it steeps (you'll see small puffs of steam and tiny bubbles will form around the edges of the pan). Don't allow the milk to boil.
In a stainless steel bowl, whisk together the sugar, vanilla, and egg yolks. Allow the yolks to sit for a few minutes; the sugar will break down the yolks, making them more liquid.
Whisk the cake flour (or cornstarch) into the yolk mixture.
Slowly temper the hot milk into the yolk mixture while constantly whisking.
Pour the custard back into a CLEAN heavy saucepan and cook over medium heat, constantly whisking with one hand, while scraping the sides and bottom of the pot with a heat resistant rubber spatula with your other hand.
Cook the custard until you can see lines from the whisk.
Place the saucepan onto an ice bath (ice with just a LITTLE water) and immediately whisk in the COLD butter. Whisk every few minutes to help speed up the cooling process.
Use immediately or store in the cooler with plastic wrap set directly on top of the pastry cream (to prevent a skin from forming).