Cream puff dough

In a saucepan, boil the milk with the butter, salt, then add the flour in one fell swoop.

Continue cooking, stirring vigorously until the mixture detaches from the walls of the container to form a single mass.

Let it cool, transfer it to a bowl and add the eggs, one at a time: only after the first completely amalgamated, merged the next, and so on.

The dough has the right consistency when it becomes soft and shiny.

To form the Choux pastry, place the dough in a pocket of fabric with a star nozzle or smooth, and formed many piles on buttered plate.

Leave some distance between a cream puff, because cooking swell a lot.

Cook in the oven for 15-20 minutes at a temperature of 220° c.

So that the dough can swell while cooking remaining soft, put in a cup full of water, which retains some moisture.

Do not cook the pasta from beignets beyond the time indicated, otherwise it becomes tough.

In addition to baked in the oven, this mixture can be pan-fried.