Cream Puffs

Making the Pate a Choux \ Outer shell:

1. 1 cup of water + 1\2 cup butter (cut in pieces) + large pinch of salt {can add 2Tbsp of sugar} on medium heat in a pan
2. Reduce heat when butter melts
3. Add 1 cup flour and stir with wooden spoon
4. Stir till ball formed and pulls away from sides of pan
5. Remove from heat and cool for 5 mins
6. Move into mixer \ bowl and add 4 eggs one at a time
7. Batter will be smooth and glossy
8. Put in piping bag and pipe lined baking sheet about 2 inches round
9. Bake at 450 F for 10 mins and drop heat to 350 F for 13 to 15 mins
10. Shells will be crispy on outside

Filling:

11. Whip 1 1\2 cups heavy cream (cold) until thick
12. Add 3 tbsp sugar + 1 tsp vanilla
13. Whip till soft to medium peaks formed
14. Fill piping bag

15. Poke hole at bottom of shells and pipe filling
16. Dust with powdered sugar

Tips:
Heat oven early on at 425 F and then increase to 450F when putting in baking tray.
Can add sugar in the first step.
Can keep the French pastry \ Pate a Choux for an hour to rest after made, or reserved for another day.
Recipe got from here.

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