Choux Pastry for Cream Puffs

Cream puffs are a classic and light French pastry, filled with fresh cream and dusted with icing sugar. But some people struggle with the choux pastry. It is easier than you think. Let me show you how to make this delicious and light pastry.

Ingredients

1/2 cup water

1/2 cup milk

8 Tablespoons unsalted butter

1 teaspoon sugar

1/4 teaspoon salt

1 cup flour

4 eggs at room temperature.

Instructions

1. Preheat the oven to 425F. Line a baking tray with parchment paper.

2. In a medium saucepan, combine the water, milk, butter, salt and sugar.

3. Bring this to a boil and immediately remove it from the heat.

4. Add the flour and quickly mix it in, until all the dry ingredients are mixed in evenly.

5. Place the saucepan back on the stove on a low heat and cook the mixture, stirring continuously for 2 minutes until the flour is partially cooked. A thin film will coat the bottom of the pan and the dough will come together in a ball.

6. Transfer the dough to a large mixing bowl and beat in the stand mixer on a medium speed for a couple minutes to cool slightly.

7. Add the 4 beaten eggs one at a time, making sure the eggs are given time to fully incorporate.

8. Beat for another minute until the dough is smooth and forms thick ribbons when pulled up.

9. Transfer the dough to a piping bag, fitted with a 1/2" round tip. Pipe 28 puffs (1 1/2 inch diameter and 1/2 inch tall). Keep them 1 inch apart. To avoid peaks, smooth out with wet fingers.

10. Bake at 425f for 10 minutes in the centre of the oven. Without opening the oven door, reduce the temperature to 375f for an additional 20-22 minutes longer. The puffs will be golden brown and hollow.

11. Remove from the oven and immediately use a skewer to poke a hole in the bottom of each puff. This helps the steam escape and prevents the puffs from getting soggy.

12. Set them aside to cool completely.

13. Cut the tops off the cream puffs for easy filling.

14. Beat 200 ml cream with 2 tablespoons sugar until thick and peaks form.

15. Fill a piping bag with the cream and fill each puff with a generous amount of cream. Top with the choux lid.

16. Dust the puffs with icing sugar and serve immediately.