From Imene imie's kitchen in France.

Originally published on Cookpad France as Choux à la crème, with US measurements.

Cream Puffs

Name: Cream Puffs
Total time: 2400 s
Yield: 12 cream puffs
Ingredients: 1 cup flour (125 grams); 1 cup water (250 ml); 1 teaspoon sugar; 1 pinch salt; 5 1/2 tablespoons unsalted butter (80 grams); 3 eggs; 1/3 cup flour (50 grams); 1/2 cup sugar (100 grams); 2 egg yolks; 1 whole egg; 2 cups milk (500 ml); 1 packet vanilla sugar (or 2 teaspoons vanilla extract); 1 pinch salt

Imene imie @cook_imie

Cream Puffs

Imene imie @cook_imie

Saved

Ingredients

40 min

12 cream puffs

For the choux pastry
1 cupflour (125 grams)
1 cupwater (250 ml)
1 teaspoonsugar
1 pinchsalt
5 1/2 tablespoonsunsalted butter (80 grams)
3eggs
For the pastry cream
1/3 cupflour (50 grams)
1/2 cupsugar (100 grams)
2egg yolks
1whole egg
2 cupsmilk (500 ml)
1 packetvanilla sugar (or 2 teaspoons vanilla extract)
1 pinchsalt

Saved

Steps

40 min

1

In a saucepan, heat the butter, water, salt, and sugar. Once everything is melted, add all the flour at once and mix well with a wooden spoon.
2

Remove from heat. Add the eggs one at a time, mixing well after each addition until the dough is smooth.
3

Grease a baking sheet, then pipe small mounds of dough onto it using a piping bag.
4

Bake for 20 to 25 minutes at 400°F (200°C).
5

For the pastry cream: In a saucepan, heat the milk, salt, and vanilla sugar (or vanilla extract).
6

While the milk is heating, in a large bowl, beat the sugar and eggs with a wooden spoon until the mixture is pale. Stir in the flour, then gradually add the hot milk.
7

Fill each puff with cream using a piping bag, making a small hole in the bottom.