Pâte à choux is the base dough for goodies like cream puffs, profiteroles and éclairs, gougères, and more! The shape you pipe it in depends on the pastry you intend to make. For example, for a cream puff, you'll pipe a mound, cut it in half after it's baked, and fill with piped whipped cream. The possibilities are endless!

Preparation

Preheat oven to 350°F. Line two baking sheets with parchment paper and lightly brush them with water.

Combine water, milk, butter, salt, and sugar in a saucepan and bring to a boil. Reduce heat. Add flour and mix vigorously with a wooden or heat-proof silicone spatula until a smooth, dry ball forms and a film on the bottom of the pan is present, about 4 minutes.

Remove from heat and allow to cool. Add 1 egg at a time, stirring constantly, ensuring each is incorporated and the mixture is velvety and smooth before adding the next.

Transfer mixture to a piping bag fitted with a medium star tip. For profiteroles, cream puffs, or gougères, pipe mounds onto prepared parchment. For éclairs, pipe 5-inch straight lines onto prepared parchment. Space shapes out by 1 inch. Press down any peaks with a damp finger.

For the egg wash, whisk together egg and water, then brush onto piped dough.

Transfer to oven and bake for 25–30 minutes or until golden brown and puffed. Do not open oven while baking. Cool completely on a wire rack before filling and decorating as desired.