Recipe for Cream Puffs with Pastry Cream

Preparation of the dough Preheat the oven to 180 °C. In a saucepan, melt the butter with the water, salt, and sugar.

When the mixture starts to boil, remove from heat and add the flour all at once. Mix to obtain a smooth dough. Place the pot back on low heat for 1 minute to dry out the dough.

Off the heat, add the eggs one by one and mix to obtain a smooth batter.

Shaping Fill a piping bag with the dough and pipe out small rounds of about 2 to 3 cm in diameter.

Bake for 30 minutes without ever opening the oven door.

Assembly: When the choux have cooled down, cut off the top, pipe pastry cream onto the bottom part of the choux, then close it with the top.