How to Make French Cream Puffs in the Patisserie Style + Important Tip for Puffing and Golden Color

For the Cream Filling:

• Whipped cream: As needed

• Powdered sugar or melted chocolate for decoration (optional)

Instructions:

Making the Choux Pastry Dough:

1. In a saucepan, combine water or milk and 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 and stir quickly with a wooden spoon until the dough comes together smoothly.

3. Remove the pan from the heat and allow the dough to cool slightly.

4. Add the eggs one by one, mixing thoroughly after each addition, until the dough is smooth and uniform.

5. Add the vanilla and mix again.

Shaping the Dough:

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

2. Leave space between the dollops as they will expand during baking.

Baking the Pastry:

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 will cause the pastries to deflate.

   

   

4. Preparing the Cream:

5. Prepare the whipped cream according to the instructions on the packaging.

Filling the Pastries:

1. After baking and cooling the pastries, use a knife to make a small incision at the bottom of each pastry and fill it with whipped cream.

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

Important Notes:

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

• Add the eggs one at a time and mix well after each addition.

• Do not open the oven door during baking.

• For filling, you can use whipped cream, pastry cream (crème pâtissière), or any other filling of your choice.