Cream Puff / Choux Pastry. The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream. Can be used for profiteroles, cream puffs or eclairs.

Cream Puff / Choux Pastry

Unfilled pastries can be frozen for up to two months. For eclairs top with chocolate and fill with cream. For profiteroles top with chocolate and fill with custard or vanilla cream. You can cook Cream Puff / Choux Pastry using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cream Puff / Choux Pastry

  1. You need of pastry.
  2. You need 5 Oz of Water.
  3. Prepare 1/4 Cup of Butter.
  4. You need 1/3 Cup of Flour.
  5. You need 2 of Eggs.
  6. Prepare of filling.
  7. It’s 1 Cup of Heavy Creame.
  8. You need 1/2 Cup of Powdered Sugar.
  9. You need 1 Tsp of Vanilla.

Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning. Cut a small opening at the side/bottom of the choux puff pastry. Pipe the pastry cream into the choux puff pastry until full.

Cream Puff / Choux Pastry instructions

  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! ❤️.

Before serving, dust the choux puff pastry with snow powder or icing sugar. Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. This recipe comes from Fabulous Cake Decorating printed by Eaglemoss.