How to make pate a choux & fill eclairs and cream puffs

Ingredients

• 2 large eggs plus 1 large egg white
• 5 tablespoons unsalted butter, cut into 10 pieces
• 2 tablespoons whole milk
• 6 tablespoons water
• 1 1/2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (2 1/2 ounces) unbleached all-purpose flour, sifted

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Preparation

• Beat the eggs and egg white in a measuring cup or small bowl; you should have 1/2 cup (discard the excess). Set aside.
• Bring the butter, milk, water, sugar, and salt to a boil in a small saucepan over medium heat, stirring once or twice.
• When the mixture reaches a full boil (the butter should be fully melted), immediately remove the saucepan from the heat and stir in the flour with a heatproof spatula or wooden spoon until combined and the mixture clears the sides of the pan.
• Return the saucepan to low heat and cook, stirring constantly, using a smearing motion, until the mixture is slightly shiny, looks like wet sand, and tiny beads of fat appear on the bottom of the saucepan, about 3 minutes (the paste should register 175 to 180 degrees on an instant-read thermometer).
• Immediately transfer the mixture to a food processor and process with the feed tube open for 10 seconds to cool slightly. With the machine running, gradually add the eggs in a steady stream. When all the eggs have been added, scrape down the sides of the bowl, then process for 30 seconds until a smooth, thick, sticky paste forms.
• Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set the pan aside.
• Fold down the top 3 or 4 inches of a large pastry bag fitted with a 1/2-inch plain tip to form a cuff. [If you don't have a 1/2-inch plain tip, you can cut a 1/2-inch hole off the bottom of a disposable pastry bag or large ziploc bag.] Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff and push the paste toward the tip of the pastry bag.