Choux Pastry Hearts

Prepare baking sheets with parchment paper, on which you can draw hearts according to a template. Leave space, the hearts will puff up a lot in the oven.

In a pot on medium heat, bring 135 g of water, milk, butter, sugar, and salt to a boil, stirring occasionally. Once it reaches boiling point, remove the pot from the heat and quickly stir in the flour. Return to the hob and heat, stirring vigorously, until the mixture combines into a beautiful smooth, sticky, compact dough (visually resembling thick mashed potatoes or potato dumpling dough). Stir the dough for about two more minutes (some liquid will evaporate, and the dough will combine sufficiently). A thin, unburnt, light film should form on the bottom of the pot.

Immediately transfer the dough to a stand mixer bowl, attach the paddle attachment, and mix the dough for several minutes on low speed (minimum). This will reduce the temperature and ensure that the moving dough does not dry out. Once the bowl wall is no longer hot but still warm, you can increase the speed slightly (level 1) and gradually beat in one egg at a time. Occasionally scrape the dough from the sides. Mix long enough until a smooth, shiny, creamy consistency is achieved (the consistency must be such that the dough holds its shape – monitor this before adding the last egg and, if necessary, do not add the whole egg). If you do not own a stand mixer, a hand mixer will also work. If the dough has not completely cooled during mixing (and egg addition), cover the surface with plastic wrap and refrigerate for a while.