Pate A Choux De la pointe

Using a fruit and veggie jucier juice 1 small onion 2 clove of garlic 3 medium cucumber 1/2 cup of apple 1/2 lemon 1 Tablesoon of fresh rosemary measure 1 cup add to 1 cup of milk makes 2 cups of Savory Mil------------------ ------------------------------------------------ 1 cup savory milk (recipe above) 1/2 cup (minus 2 Tablespoons) unsalted butter, cut into 1/2-inch cubes 4 teaspoons sugar 1 teaspoon table salt 2 cups of all-purpose flour sifted 8 large eggs whisked in a bowl In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, sugar (if using), and salt. et over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil). Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain make sure to find and squish out out any stubborn one Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass. To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they hit it).