My kitchen is finally finished. Yay! We have had no kitchen since Christmas. Don't ask. We chose a "normal" (i.e., non pro) Bosch dual fuel convection oven and I want to attempt a choux pastry for the first time, ever. After searching choux, I want to thank all of you for so many tips in making these things! I learned about using all milk vs. mixing milk with water, starting with the oven at 450, using a No. 5 tip to pipe, how to judge how many eggs to use, to bake one size at a time, to make sure they are golden brown and not pale, etc. I found lots of recipes from Le Cordon Bleu to Pichet Ong, to Benenbaum, to Alton Brown, etc. Everybody has a different favorite recipe. My head is spinning! So, before I subject my poor oven to all this, I am left with 3 questions: 1. @chefpeon, is this 2005 recipe (posted here) still your favorite? 2. Is it really important to bake only one tray at a time? 3. should the oven be in normal or convection mode?