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!