Recipe for Cream Puffs with Calvados

Mix all the ingredients for the topping. When the dough is smooth, roll it out thinly to 2 mm thick between two sheets of parchment paper. Place it on a baking tray and let it firm up in the refrigerator for 15 minutes.

Bring the water, butter, sugar, and salt to a boil. Remove from heat. Add the flour all at once and stir until a dough forms that pulls away from the sides of the saucepan. Return to low heat and dry out the dough by stirring vigorously for 5 minutes. Remove from heat again.

Transfer the dough into a mixing bowl. Then add the eggs, one by one (be careful not to make the dough too runny. Sometimes 2 large eggs are enough). Incorporate them completely into the dough using a spatula. The dough should hold together, be sticky, and cling to the spatula.

Line a baking sheet with parchment paper, take a piping bag and fill it with the batter. Make small balls on the sheet.

Cut out circles the size of the pastries from the topping and place them on each pastry.

Preheat the oven to 190 degrees and bake for 30 to 35 minutes. Do not open the oven before cooking is finished!

To finish, once cooked and cooled, fill the puffs with cream and sprinkle with powdered sugar. Remember to freeze any excess small puffs.