CREAM PUFFS

INGREDIENTS FOR CHOUX PASTRY

• ½ cup water

• ¼ cup unsalted butter

• 1tsp granulated sugar 

• ¼ tsp salt

• ½ cup all purpose flour plus 1tbsp flour 

• 2eggs ( room temp) plus a little more depending on the consistency of the batter 

INGREDIENTS FOR CREAM FILLING 

• 1/2cups heavy whipping cream chilled

• 2-3 tbsp icing sugar 

• 1tsp vanilla

• 1tbsp icing sugar to garnish 

INSTRUCTIONS

• preheat oven to    200 c and line tray with parchment paper or silpat

• In a medium saucepan add water, milk,butter,sugar and salt

Bring to a boil over medium heat then remove from heat and add flour 

• Stir with a wooden spoon

Place back on stove on med heat and stir continuously for 1-2 mins to partially cook the dough 

• A thin film will form on the bottom of the pan and dough forms into smooth ball

• Transfer dough to a large bowl and beat using electric mixer on med speed for one min to cool mixture slightly

• Add eggs one at a time and allow to incorporate fully

Beat another min until dough is smooth and forms a thick ribbon when pulled up

Transfer to piping bag with ½ inch round tip

Pipe out 11-12 puffs 

• Keep them 1 inch apart

• Avoid making peaks but if u do get them wet your finger slightly and lightly smooth it out

• Bake for 25-30 mins in centre of oven

Transfer to wire rack to cool completely 

INSTRUCTIONS TO MAKE CREAM

• In a large bowl add heavy cream sugar and vanilla extract 

• Beat on medium high speed until fluffy with stiff peaks( 2 mins) 

• Transfer to piping bag fitted with large open star tip 

LETS PUT THEM TOGETHER 

• once puffs are cooked completely , fill them up with cream

You can cut the pastry tops and pipe cream on it

May use raspberries or fruits if desired 

• Enjoy your delicious French CHOUX Chantilly

Enjoy!