For everyday little pleasures, here is a recipe for well-risen and wonderfully fluffy cream puffs. And for even more delight, feel free to fill them with whipped cream!
Pour the water, milk, butter, sugar, and salt into your saucepan. Bring these ingredients to a boil.
Meanwhile, sift your flour using a sieve. Once the first mixture is boiling, pour the sifted flour into your pot in one movement. Mix with your wooden spatula until your dough is dried out, so that it perfectly pulls away from the pot. Be careful to ensure there is no flour on the sides of the pot.
Place the pot on your countertop, away from the heat. Let it cool slightly (just a minute or two). It should still be a little warm to incorporate the remaining ingredients.
Add the cream to the first mixture in the saucepan and mix until fully combined. Then add one egg. Once it is well incorporated into the dough, add the remaining eggs. Gently mix until fully combined. You can use a whisk. To check if your choux pastry is ready, draw a line with your finger in the dough. If the edges do not close too quickly, your dough is perfect.
Fill your pastry bag with choux pastry. Close it, twist it, and pipe onto your baking sheet lined with parchment paper in circles of 3 to 4 centimeters in diameter (of course, you can make them larger if you prefer bigger pastries). Remember to leave enough space between each pastry to prevent them from sticking together as they will puff up while baking.
To finish, decorate each puff with sugar grains by pressing down just a little to make them stick. Bake at 180°C for approximately 18 minutes.
0 servings
4
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