Cream Puff / Choux Pastry
I love these. They have been my favorite for years and I am so happy I have learned how to make these little beauties! It took me 3 tries to get this. You'll love them!
Cream Puff / Choux Pastry
I love these. They have been my favorite for years and I am so happy I have learned how to make these little beauties! It took me 3 tries to get this. You'll love them!
Open in Cookpad AppSteps
- 1
In a sauce pan bring the butter and water to a boil. Then remove from heat and immediately place the flour in stirring furiously.
- 2
Place mixture back on medium heat and cook for 5 minutes stirring constantly.
- 3
Remove from heat and keep stirring to cool the mix down for 3-5 minutes.
- 4
Whisk the eggs and add them gradually to the mix. Make sure your mix is cool enough, you don't want your mix to get crumbly from the eggs cooking.
- 5
Place mix in a ziplock bag so you can funnel the flow of mix on a baking sheet to 12- 1 1/2 inch circles. They are not stiff and are more lose than cookie dough.
- 6
Preheat the oven to 425. Cook for 10-20 (when well risen) then lower the oven temperature to 375 and bake additional 15-20. Till golden brown.
- 7
Poke hole in bottom of pastry to let steam out. Let cool for 10-20 minutes before filling.
- 8
The cream. Add all ingredients to a mixing bowl and beat until stiff peaks form. Add to a bag with a nozzle to fill. Fill and enjoy! ❤️
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Comments
The filling was good. It's not the traditional pastry cream that I prefer. It was very loose and messy and didn't stay in the puff very well.