Line the baking sheet with baking paper and put in the oven. Preheat the oven to 190°C. (I used a 600W oven.)
Sift together the cake flour and strong flour. Beat the eggs.
Put the water, butter (cut into small pieces), and milk into a pan and bring to a boil. Turn the heat off when the butter has melted completely.
Add the sifted flour all at once, and heat over low for 20 seconds, beating constantly until all lumps are gone.
Add the beaten eggs to the mixture, a little at a time, and beat quickly. It is difficult to beat at first, though.
If you hold the spatula and the paste drops very slowly, not runny at all, it is ready.
Pipe the paste (about 4 cm in diameter) onto the heated baking paper. To make them voluminous, pile 3 to 4 layers so they look like soft serve ice cream cone tops.
Moisten your finger with water and touch the tip on top to flatten.
Make a shallow criss-cross slit on each top (this helps make the pastry plump)
Spray a little water in top and bake at 190°C for 20 minutes. Reduce the temperature to 180°C and bake for an additional 10 minutes or so.
After baking, leave the choux pastries in the oven for about 10 minutes without opening the oven door. You will have plump choux pastries.
This pastry batter has some butter in it, so when you pipe the batter onto baking paper it might be too runny. In that case, adjust the amount of beaten eggs.
You might think it is too stiff, but actually, you will have a better result this way. (In the photo, I used just 3/4 of beaten eggs.)
I made these with strawberries and custard.
Story Behind this Recipe
This is a simple recipe for choux pastry. You can smell a hint of butter. I like airy and crispy choux pastry with a good taste.
Boil the mixture of water, butter and milk. As you check the texture of the pastry mixture, try not to use up all the beaten eggs. You might need to adjust the quantity. Handle the pastry batter quickly while hot. Make the shapes voluminous.
If you follow these 3 tips, you will have plump choux pastries.