Pâte À Choux (Cream Puff Pastry)

1. Beat whole eggs and egg white together in liquid measuring cup; set aside. Bring water, butter, milk, sugar, and salt to boil in small saucepan over medium heat. Remove saucepan from heat and stir in flour until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, using smearing motion, until mixture is slightly shiny with wet-sand appearance and tiny beads of fat appear on bottom of saucepan, about 3 minutes (mixture should register 175 to 180 degrees).
2. Immediately transfer hot mixture to food processor and process for 10 seconds to cool slightly. With food processor running, gradually add beaten eggs in steady stream. Scrape down sides of bowl, then process for 30 seconds until smooth, thick, sticky paste forms. (Paste can be transferred to bowl, surface covered with plastic wrap that has been sprayed with vegetable oil spray, and stored at room temperature for up to 2 hours.)

Be sure to sift the flour after measuring.