These classic French pastry puffs are perfect vessels for both sweet and savory fillings. The addition of a sablée allows them to rise even further, and provides a sweet crunch.
Yields approximately 50 pieces
For the Pâte à Choux
Place the milk, water, salt, and butter in saucepan and bring to a rolling boil.
Remove from heat and stir in the flour until combined; return to heat and cook for 1-2 minutes until a smooth mass has formed.
Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled; incorporate the eggs in the small amounts.
Transfer the paste to a pastry bag and deposit into 2.5cm silicon hemisphere forms. Freeze.
Unmold and top each frozen choux with a 3cm disc of the choux sablée. Gently warm the surface with a heat gun, allowing the sablée to evenly drape the choux. Temper to room temperature.
Place in a 340˚F/170˚C oven, and bake for five minutes. Reduce the heat to 320˚F/160˚C and continue to bake an additional five minutes. Reduce heat to 300˚F/150˚C and finish baking until golden and dry, approximately 10 minutes.
For the Choux Sablée
Place all ingredients in the bowl of a stand mixer fitted with paddle; mix on low speed just until combined, adding a small amount of water if necessary.
Roll the dough between two sheets of acetate cut to approximately 30cm by 40cm. Freeze.
Cut the sablée dough into 3cm discs.
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