Ingredients
Equipment
Method
Making the Choux Pastry:
- In a medium saucepan, combine the water, butter, sugar, and salt. Bring this mixture to a boil over medium heat, stirring occasionally until the butter is completely melted.
- Once boiling, remove the saucepan from the heat and quickly stir in the all-purpose flour. Use a wooden spoon to mix until the dough comes together and forms a ball, pulling away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. Then, one at a time, add the eggs, mixing well after each addition until the dough is smooth and glossy.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough into a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and have risen. Avoid opening the oven door during baking, as this may cause them to deflate.
Preparing the Cream Filling:
- While the puffs cool, whip the heavy cream in a mixing bowl until soft peaks form. Gradually add the powdered sugar until well combined and the cream is fluffy.
- Once the cream puffs have cooled completely, use a sharp knife to make a small slit in each puff. Pipe or spoon the whipped cream into each puff until they are generously filled.
Notes
- Ensure your eggs are at room temperature for better incorporation into the dough.
- Don’t skip the cooling time after cooking the dough; it helps the eggs mix in smoothly.
- For extra flavor, consider adding vanilla extract to the whipped cream filling.