Method

Prep

• Preheat oven to 375°F
• Line a sheet pan with parchment paper
• Prepare a piping bag with a large plain tip

Make batter

• In a medium pot over medium heat:
  • Combine 75g water, 70g milk, 75g butter, 3g sugar, and 2g salt
  • Bring to a boil, stirring occasionally
• Add flour all at once and stir vigorously with a spatula until dough comes together (1-2 minutes)
• Dry the dough: continue cooking and stirring until a film forms on the bottom of the pot (4-5 minutes)
• Transfer dough to a stand mixer bowl with paddle attachment
• Mix on low speed for 4-5 minutes to let off heat and steam
• Add eggs one at a time, fully incorporating each before adding the next
  • Chef Dominique cracks them all into a bowl and pours from that
  • You may not need all the eggs—stop when the dough falls slowly in ribbons when lifted
• Transfer batter to the prepared piping bag

Pipe and bake

• Pipe into desired shapes on the parchment-lined sheet:
  • Cream puffs: 1¹⁄₂" rounds, 1" apart
  • Éclairs: 5" long strips, 1" apart
  • Rings: Pipe concentric circles using an 8" pan as a guide
• Brush with egg wash
• Bake at 375°F for 25–40 minutes, rotating pan halfway through
  • They're done when golden, light to the touch, and hollow in the center
• Let cool completely before filling