Choux à la Crème (Cream Puffs)
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Who doesn’t love cream puffs? They are delicious, and a classic French pastry. Mastering how to make the dough, the famous pâte à choux, is essential to make a lot of French pastries.
Hands-on: 20 minutesTotal: 40 minutes
- ⅓ cup water
- ¼ cup whole milk
- ⅓ cup butter, diced, at room temperature
- ½ tsp. salt
- 1 tsp. sugar
- ¾ cup all-purpose flour
- 3 large eggs
- 3 cups sweetened whipped cream
- ½ cup powdered sugar
- Preheat the oven to 400°F. In a medium saucepan, add the water, milk, butter, salt, and sugar, and bring to a boil over medium-high heat. Stir constantly with a wooden spoon.
- Remove saucepan from heat as soon as it boils. Stirring continuously, add the flour. Stir firmly until the dough is elastic and doesn’t stick to the bottom of the saucepan anymore. Place the pan back on low heat for 2 minutes, and stir continuously. Remove from heat.
- In a large bowl, pour the flour and milk mixture, and stir in the eggs one by one. Stir continuously until the dough is combined.
- Put a parchment paper sheet on a baking sheet. Using a pastry bag, or just two teaspoons, shape small mounds of dough (about 1" wide) and space them well on the parchment paper, about ½" apart. Bake for 10 minutes, then reduce the temperature to 350°F and bake for another 10 minutes.
- Once baked, and while they’re still hot, cut off the top of each puff, one-third of the way down. Using a pastry bag or a teaspoon, fill the inside with whipped cream and put the top back on.
- Sprinkle with powdered sugar before serving.