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Prepare the Dough: In a medium saucepan, combine 200 ml (¾ cup) of water, 50g (1¾ oz) of butter, and a pinch of salt. Bring to a boil over medium heat.
Tip: The butter should melt completely before adding the flour.
Add Flour: Once the mixture reaches a boil, reduce the heat to low and add 150g (1¼ cup) of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Tip: Continue stirring for another 1-2 minutes to dry out the dough slightly. This step is crucial for achieving the proper texture.
Cool Slightly: Remove the pan from heat and let the dough cool for a few minutes until it is just warm to the touch.
Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The dough should become thick and glossy. It’s important to fully incorporate each egg before adding the next.
Tip: The dough is ready when it forms a smooth, shiny consistency and falls from the spoon in a thick ribbon.
4. Assemble and Bake the Cream Puffs:
Preheat the Oven: Preheat your oven to 230°C (446°F). Line a baking sheet with parchment paper to prevent sticking.
Tip: Ensure the oven is fully preheated before baking to achieve a good rise.
Pipe the Dough: Transfer the choux pastry dough to a piping bag fitted with a star tip. Pipe small mounds of dough onto the prepared baking sheet, leaving space between each puff to allow for expansion.
Tip: For uniform puffs, pipe the dough in even sizes and avoid overfilling the piping bag.
Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
Cool: Allow the cream puffs to cool completely on a wire rack before filling.
5. Assemble the Cream Puffs:
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