Tarts: comprehensive guide and tips for perfect results every time

Instructions

1. 1

   Bring the butter, milk, water, salt and sugar to a boil.

2. 2

   As soon as the mixture begins to simmer, remove from heat and add the flour all at once. Mix and return to low heat to dry out the panade.

3. 3

   Mix until the panade is well homogeneous (it should make a schplok sound when you shake the saucepan).

4. 4

   Break the eggs into a bowl and mix until homogeneous.

5. 5

   When the eggs are well mixed, add a new small amount. Continue this way until you have the right consistency for the choux pastry.

6. 6

   Put into a piping bag and pipe according to the desired preparation: eclairs, choux buns, Paris-Brest...