Perfect Cream Puff / Choux Pastry Recipe

Cream Puff / Choux Pastry. Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. Cream Puffs begin with a baked shell of choux pastry.

It is important that the butter melts before the water. Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. You can cook delicius Cream Puff / Choux Pastry using 9 ingredients and 8 steps. Here is how you cook that with this recipe.

Basic Ingredients of Cream Puff / Choux Pastry

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

How to Make Choux Pastry for Cream Puffs. Choux (pronounced "shoo") pastry may sound fancy but it's actually shockingly simple to make. Choux pastry, also known as pate a choux, is a classic French pastry batter used to make all kinds of things including cream puffs, profiteroles, french cruller donuts, and eclairs. Choux paste is made by cooking a mixture of milk, butter, flour, and eggs together to make a thick paste.

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! ❤️.

Choux pastry, or pâte à choux (French: [pɑ.t ͜ a ʃu]), is a light pastry dough used in many pastries. It contains only butter, water, flour and eggs. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best! The fresh choux pastries are light and crispy and the inner cream is exquisite.