Recipe: Catherine....re milk...

Dear Catherine, my "gig" went well , as usual!!lol Thanks for asking.
I found my other good book ' Cakes and Pastries at the Academy '.
In their recipe for profiteroles , they use either all water or half water
and half milk.Here is their recipe, although it doesn't have cocoa in it.

Cream Puff Pastry...Pate a Choux
1/2 cup water OR 1/4 cup water & 1/4 cup milk
4 TBSP. unsalted butter, cut into pieces
1/4 tsp.salt
1/2 tsp. sugar
1/2 cup unbleached white flour, sifted
2 eggs

Preheat oven to 425 F. Place water, butter,salt and sugar in a 2 1/2 qt.
saucepan; bring to a boil over low heat. The mixture should be heated slowly
so the butter is just melted when the water reaches a boil. When mixture boils,
remove from heat immediately and flour all at once. Stir vigorously with a wooden spoon. Return to heat ; stir over medium heat until mixture pulls away
from the sides of the pan, begins to leave a white film on pan , and forms a
ball ( about 30 seconds ).
Remove from heat ; allow to cool 5 minutes. Add eggs, one at a time , beating
thoroughly after each addition. The paste should look smooth and shiny but be
stiff enough to hold its shape when piped or dropped onto a baking sheet.
If paste looks dull and is very stiff , lightly beat another egg and add a
little of it to paste ; beat until mixture is smooth. Add more egg if needed.
Pipe or spoon pastry onto parchment lines cookie sheets into desired shapes.
Bake as directed in individual recipes....depending on size....

For profiteroles, pipe 48 ( approx.) 1" diameter mounds of pastry.Brush each mound with mixture of 1 egg lightly beaten with 1 tsp. water. ( egg wash),
while flattening top of mound.
Bake profiteroles for 10 minutes. Reduce oven temperature to 400 f. and bake
until crisp and browned ( About 10 minutes longer ) Poke a hole in bottom
or side of each puff. Turn oven off ; return puffs to oven until dried out
( 5-10 min.). Prop oven door slightly ajar with a wooden spoon.

Well... that's it ! I hope you can get something out of all this. This is
the recipe I use to make profiteroles..it's great.Great book too, I highly
recommend it if you can find it. Thanks for the job invite , lol , BUT , I
do enough nowas it is. I manage a coffee shop ( with daily specials , take
out only) a thriving catering business ( I do all except deliver and set up,
that's what the Owner is for LOL!!)and we just ( 1 month ago) started cooking
the meals ( bkfst,lunch,snack & dinner) for several local day-cares.We ahd hired
a guy to do the day-care cooking, but he quit last week and guess who is doing
it now?? Actually it's not THAT bad , I can handle it .Well , if you ever
need any other recipes, please don't hesitate to ask. Here's my email ;
bobtrek@worldnet.att.net Good luck, God Bless!!! :0)