Choux à la crème

Choux à la crème, which is the fancy way to say puff pastry in french, is very much self-explanatory, “Choux” is a pastry made with only butter, flour, egg and water with no rising agent, it uses its high moisture content to create steam during cooking to puff the pastry, and we all know what “crème” is. This makes about 8 puffs or choux

You’ll Nedd:

  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

How to make this:

  1. In a saucepan over medium-high heat, add butter, sugar, salt and 1 cup water and bring it to a boil while quickly and gently fold in the flour with a spoon or silicone spatula, mix for about 2-3 min
  2. Let the mixture chill in a separate bowl, then add the 4 eggs, one at a time while stirring the mixture to incorporate egg
  3. Add the mixture to a pastry bag and pipe 2-inch wide circles onto a silicone mat or parchment paper, smooth the pointed peaks with a wet finger. Then bake it in a 190C or 375F oven until puffs rise and are golden brown, which takes about 30 mins.
  4. Let the puff chill completely before piping, you can add pastry cream to a pastry bag and insert the tip into the bottom of the pastry, or cut it in half like I did and pipe on the cream
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