Step 1

Add the ,milk, butter, and salt, in a medium saucepan and place over the stove on medium heat. Melt the butter and bring the milk to a boil.

Step 2

Add the flour into the milk mixture and use a wooden to cook the mixture until it is smooth or reaches 175F (79C), about 3 minutes.

Step 3

Remove from heat, and place in a bowl of a standing mixer; beat using the paddle attachment until cools.

Step 4

Add the eggs in four part, and mix until smooth.

Step 5

Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate until completely cool.

Step 6

Fill a large piping bag fitted with a large star tip.

Step 7

Pipe 3-inch choux rings over parchment paper squares.

Step 8

Pour the oil into a large, heavy bottom pan and warm to 350F (180C).

Step 9

Gently drop the rings into the oil, and fry for 2 minutes on each side. Use kitchen tongs to remove the parchment paper before turning the rings.

Step 10

Remove from the oil, place over a wire rack; let cool for a few minutes, and glaze.

Step 11

Mix the glaze ingredients in a medium bowl, then use a pastry brush to gently brush the chouxnuts with the glaze.