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


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

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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