Choux Pastry for Cream Puffs & Eclairs - North American Mycological Association

Ingredients

• ½ c butter ((113 g))
• ½ c water ((120 mls))
• ½ c milk ((120 mls))
• ¼ tsp salt ((1 g), if Kosher salt increase to 2 g)
• 2 tsp sugar ((8 g), granulated)
• 1 c flour ((125 g), all purpose)
• 4 eggs ((200 g))
• 1 tbsp milk (or water)
• 1 egg (beaten)