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Choux Cream Puffs
Rate this recipeChoux puffs with a buttery shell and a cool, creamy filling – the perfect dessert for your family today, don't you think?
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Eggs
8 egg
Plain flour
250 g
Icing sugar
5 tablespoon
Fresh milk
400 ml
Butter
120 g
Implementation Steps
01
- Bring the butter, water and a little salt to the boil in a pot, then add the flour and mix well.
- Turn off the heat and keep stirring until the dough comes together smoothly.
- Turn off the heat and keep stirring until the dough comes together smoothly.
02
- Add the eggs to the dough.
- Beat the eggs into the dough until well combined.
- Beat the eggs into the dough until well combined.
03
- Put the dough in a piping bag.
- Pipe it in shell or star shapes.
- Pipe it in shell or star shapes.
04
- Leave about 3 cm between each puff so they don't stick together, as they'll puff up when baked.
- Bake in the oven at 200°C for about 30 minutes. When the puffs are golden, take them out and let them cool.
- Bake in the oven at 200°C for about 30 minutes. When the puffs are golden, take them out and let them cool.
05
MAKING THE CREAM FILLING
- Put 350 ml of fresh milk in a deep bowl and beat with the icing sugar using an electric whisk.
- When the cream is smooth, turn off the whisk.
- Put 350 ml of fresh milk in a deep bowl and beat with the icing sugar using an electric whisk.
- When the cream is smooth, turn off the whisk.
06
- Put the cream in a piping bag so it's easy to fill the puffs.
- Use scissors to snip a slit in the side of each puff and pipe in the cream.
Repeat until all the cream and puffs are used up.
Done – easy, right?
- Use scissors to snip a slit in the side of each puff and pipe in the cream.
Repeat until all the cream and puffs are used up.
Done – easy, right?
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