Cream Puffs (Choux Pastry)

Cream Puffs (Choux Pastry)
Serves: 10
Prep time: 
Cook time: 
Total time: 
  • 250 ml water
  • 1 cup plain flour
  • 75 g butter
  • 3 large eggs
  • pinch salt
  1. Place water, butter and salt in a saucepan. Bring to the boil.
  2. Remove from heat, add flour all at once and beat until smooth.
  3. Return to heat and beat with a wooden spoon until the mixture leaves the sides of the saucepan.
  4. Allow to cool slightly.
  5. Add lightly beaten eggs, one at a time, beating thoroughly after each addition.
  6. Continue beating until mixture is smooth and glossy.
  7. Drop teaspoons of mixture on to greased oven trays.
  8. Bake in a hot oven for 10 minutes, reduce heat to moderate and bake for further 15 to 20 minutes, depending on size of puffs.
  9. When cooked, remove from oven and allow to cool.
  10. When cold, remove soft centres.
  11. Fill with whipped cream or custard cream.
  12. Sprinkle with icing sugar.
  13. Makes about 10
  1. Chocolate Eclairs: Pipe the prepared choux pastry on to the baking tray in 6 cm lengths. When cooked and cooled, slit lengthwise and fill with whipped cream. Coat with chocolate icing.


Author: admin

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