How to Make French Cream Puff Pastries (Choux) Like a Pro

Ingredients

For the Choux Dough:

• 1 cup water or milk

• 100 grams butter

• 1 cup pastry flour

• 4 eggs

• 1 teaspoon sugar

• ¼ teaspoon salt

• ½ teaspoon vanilla extract

For the Cream Filling:

• Pastry cream, as needed

• Powdered sugar or melted chocolate for garnish (optional)

Instructions

Making the Choux Dough:

1. In a saucepan, combine the 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 a smooth dough forms.

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

4. Add the eggs one at a time, beating well after each addition until the dough is smooth and uniform.

5. Stir in the vanilla extract.

Shaping the Dough:

1. Transfer the dough to a piping bag or use two teaspoons to place equal-sized portions on a baking sheet lined with parchment paper.

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

Baking the Pastries:

1. Preheat the oven to 200°C (392°F).

2. Place the baking sheet in the middle rack of the oven and bake for 20 to 25 minutes until the pastries are puffed and golden.

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

Preparing the Cream:

1. Prepare the pastry cream according to the instructions on the package.

Filling the Pastries:

1. Once the pastries are baked and cooled, cut a small slit on the bottom of each pastry and fill with whipped cream.

2. Garnish the pastries with powdered sugar or melted chocolate if desired.

Important Tips

• Use pastry flour for the choux dough.

• Add the eggs to the dough one at a time, beating well after each addition.

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

• You can fill the pastries with whipped cream, pastry cream, or any other filling you like.