Boil milk and butter add flour, stir until the mixture separates from the saucepan and comes together in a ball.
Transfer to a mixer with paddle.
Stir slowly until temp is 60 C.
Slowly fold in all remaining ingredients.
Pour off, pipe onto silicone paper and bake at 215 C for 10-15 min. Decrease temp to 190 and bake dry, in about 20-half hour.
Cool in warm place, spray with filling (donut filler) or cut in half and fill.
For Paris-Brest, Gateu St. Profiteroles, Eclairs, Honore, etc..
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