Helen, milk makes pastries or puffs brown slightly better and also makes them a bit more tender. If you're looking for a crisp shell, then you'll want to use all water in your pâte à choux. You can also use a combination of half water and half milk if you're looking for something in between. Feel free to experiment until you find what's right for your taste buds. Happy baking! Kye@KAF

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