Choux Pastry courtesy of Bron

[Thermomixer]

I have 2 recipes from Spanish books, one which appears to be the same as the Portuguese 160g flour, 250g water, 100g butter, but in the special dessert and pastry book (that I got for Valentines  ) it differs...

Choux Pastry from Spanish Dessert and Pastry book


Ingredients:

130g water
120g milk
100g butter
pinch salt
5g sugar
160g flour
4 medium eggs (250g approx)

Method:

First mix milk, water, butter, salt & sugar 5 mins, 90º Speed 2
Add flour, 15 seconds, Speed 4. Leave to cool, removing jug from THX for 5 to 10 mins.
Place jug in place and program Speed 4 , and add one egg at a time through the hole at the top.
Place in pastry bag and pipe out.