Choux pastry (or pâte à choux recipe). Perfect for making profiteroles, eclairs or any other choux based recipe. Includes craquelin recipe!
Preheat the oven to 230°C (450F). Add the water, milk, salt, sugar and butter to a pan and bring to the boil. The butter should melt completely.
For the craquelin, mix all the ingredients together until the resulting dough is homogenous, then roll it out between 2 baking sheets to a 2 mm (0.08 inches) thickness. Store in the fridge before use. The dough should be cold as it will be easier to cut out of the craquelin cercles.
Using a 10 mm (0.4 inch) nozzle, pipe the choux onto a lined baking tray. You should get about 20 choux (with a 4cm diameter). Lightly baste the choux with egg wash.
Take the craquelin dough out of the fridge. Remove the top baking sheet, turn the dough over onto the first sheet and remove the second sheet. Using a cutter, cut 3 cm (1.1 inch) wide circles and place one on each choux. Press down slightly so that the craquelin doesn't move during baking.
Turn the oven temperature down to 170°C (240F) and place the choux in the oven. After 20 min, briefly open the oven to let the steam come out, then continue to bake until the choux are golden (about 20 min more). Place the choux on a rack to cool (if you leave them on the oven tray, they will get soggy as the air won't circulate properly).