Trying out Christophe Adam’s recipe for Choux Pastry.  Cooked at 350F for 30 minutes.

Milk – 320ml
Water – 320ml
Salt – 8g
Sugar – 24g
Butter – 320g
Vanilla – 8g
Flour – 320g
Eggs – 560g (10)

I’ll try a slightly softer dough next time (either more milk or more eggs) – Also need to crack the oven door open after maybe 20 minutes to remove the steam and see how it goes…