Choux Pastry (Bignè)

Method

1. In a saucepan, combine water, milk, sugar, salt, and butter. Bring to a boil.
2. Add all the flour at once and stir vigorously until a film forms on the bottom of the pan.
3. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and homogeneous.
4. Transfer the dough to a piping bag fitted with a 12–13 mm plain nozzle.
5. Secure a sheet of parchment paper on a baking tray by piping a little dough at the corners and center.
6. Pipe small choux (bignè) onto the tray, leaving space between them.
7. Flatten the tips with a spoon dipped in a little water so that the choux bake evenly.
8. Brush the tops with a little water to promote even browning.
9. Bake in a static oven preheated to 220°C for 15 minutes, then lower the temperature to 180°C and bake for another 20 minutes (with the valve open). If using a fan oven, bake at 220°C, then 180°C for 20–25 minutes total.