With Gillaume Nicoli
Time: 45 mins
In a pot, melt salt, sugar, water, milk, butter.
Have the weight of flower ready in a bowl as well as the eggs in a second bowl.
Remove the liquid from the stove and add the flour, mix quickly with a wooden spoon ( or plastic), put back to the stove and cook (or dry) for 2 min.
The bottom of the pot will start to burn a bit and it's normal.
Then add the eggs one by one and mix all the time quickly.
With a piping bag display the choux on a tray with backing paper
Put in the oven for 20 min with a heat of 200 degrees.
(TX: 30 June 2011)