Pâte à Choux Puffs

You don’t even need a recipe for this preparation if you remember the basic ratio of the four ingredients: by weight, 2 parts each eggs and milk, 1 part each flour and butter. Or, if you prefer to measure by volume, it’s 2 parts each eggs, flour, and milk and 1 part butter.

It’s a fascinating dough because the flour is essentially boiled in the milk and butter until it gelatinizes and forms a paste, into which you stir the eggs. The eggs make it puff and give it flavor, the flour an