Here’s what you need:
8 oz unsalted butter (2 sticks)
1/4 oz salt
1/4 oz sugar
1 lb (one pint…two cups) milk or water
10.5 oz flour, sifted (bread flour preferably, or all-purpose if you don’t have bread flour)
1 lb whole eggs (about 8-9 large eggs)
Here’s what you do:
Place the butter, salt, sugar, and water/milk in a pot.
Bring to a boil.
Add all the sifted flour at once.
Stir with a wooden spoon
for about 5 minutes or until the mixture forms a ball that does not stick to the inside of the pot.
At this point, cook for an additional 3 minutes, stirring so nothing burns.
Remove from the heat and place the mixture in a mixing bowl.
Mix on low speed until cooled slightly.
Add the eggs gradually; mix on low speed; make sure each egg is fully incorporated before the next addition.
After about 2/3 of the eggs have been incorporated, check to see if the dough needs more. Run a finger deeply through the mixture; if the trough does not close, add additional eggs (still one at a time, and check again after each addition).
If the trough closes quickly, too many eggs have been added. The trough should close slowly.
When enough eggs are fully incorporated, pipe into desired shapes on parchment-lined sheet pans.
Bake at 400-425 until brown on the outside and dry on the inside.