Cream Puffs
These creamy and decadent cream puffs can be filled with any style of pastry cream in three flavors. You can customize the filling to your liking, and fill the light and airy pastry.
Ingredients
Pâte à Choux
- 1 cup milk
- ½ tsp salt
- 1 tbsp sugar
- 3 oz unsalted butter
- 1 cup eggs about 5 or 6 large eggs
- 1 cup bread flour or all-purpose flour
Instructions
- Preheat oven to 425°
- In a heavy saucepan bring the milk, salt, sugar and butter to a boil.
- Remove from heat and add the flour all at once to the pan and stir until it becomes smooth ball. Turn the stove back on low and continue to stir for about 3-5 minutes. Do not allow the dough to color. You are trying to dry the dough out as much as possible. The dryer it is the more eggs your can add to it and the better your pâte à choux will puff.
- Remove from stove and place the hot dough in your stand mixer with the paddle attachment. Mix for a few seconds.
- Add the eggs one at a time to the hot dough. Mix on medium speed until the egg is completely blended in to the dough. Repeat with the other 4 eggs, scraping down the bowl after each addition.
- Your dough should be very soft, but still hold its shape when piped out. If the dough still feels stiff at all you can mix up the 6th egg in a small bowl and add half of it to the dough. You want to avoid having your dough too runny or it is hard to pipe.
- With a Pastry Bag fitted with a large round Pastry Tip you want to pipe out mounds that are about the size of a quarter and 1 1/2 inches apart.
- Place the sheet in the oven and bake for 10 minutes. Turn the heat down to 350 degrees and continue to bake for another 20-30 minutes or until golden brown and firm.