Make French Cream Puffs in the Pastry Shop way / + Tips For Puffing and Getting a Golden Color on The Pastry

Instructions

Making the choux dough:

1. In a saucepan, combine water or milk with butter over medium heat until the butter melts and the mixture comes to a boil.

2. Add the sifted flour, sugar, and salt all at once to the mixture and stir quickly with a wooden spoon until the dough becomes smooth and uniform.

3. Remove the saucepan from the heat and let the dough cool slightly.

4. Add the eggs one at a time to the dough, stirring well after each addition until the dough becomes completely smooth.

5. Add the vanilla and mix well.

Shaping the dough:

1. Transfer the dough into a piping bag or use two teaspoons to form evenly sized portions on a baking sheet lined with parchment paper.

2. Make sure to leave space between each portion, as they will expand while baking.

   

   

   

   

Baking the pastries:

1. Preheat the oven to 200°C (392°F).

2. Place the baking sheet in the middle of the oven and bake for 20 to 25 minutes, until the pastries puff up and turn golden.

3. Do not open the oven door during baking, as this can cause the pastries to collapse.

Preparing the cream:

1. Prepare the pastry cream or whipped cream according to the package instructions.

Filling the pastries:

1. After the pastries have cooled, use a knife to make a small slit in the bottom of each puff and fill it with whipped cream.

2. Optionally, decorate the pastries with powdered sugar or melted chocolate.

   

   

Important Tips

• Be sure to use all-purpose flour when making the choux dough.

• Add the eggs one at a time, mixing well after each addition.

• Do not open the oven door while baking the pastries.

• For filling the pastries, you can use whipped cream, pastry cream, or any cream of your choice.