Steve’s Choux Pastry (Cream Puffs)
Use this recipe for many deserts including eclairs, cream puffs and profiteroles. But face it, there's nothing healthy here folks!
Combine the butter, water, milk, salt, and sugar in saucepan (medium heat). Once simmering, reduce heat to low and add flour. Stir for 2 mins until a thick clump forms.
Place in bowl of mixer with flat beater, very slowly add eggs (over 2 minutes) while mixing at low speed until mixture is a smooth, semi-liquid consistency.
Pipe onto dampened oven paper on tray and press down peaks with wet finger, brush with egg wash.
Bake at 175C for 20 minutes.
Allow to cool. Open top and fill with cream (or inject with narrow piping nozzle), dust with icing sugar. Optional: Before adding cream, dip in melted chocolate!
They’re supposed to look like tiny cabbages… If you’re French.
150g Plain Flour
125g Unsalted Butter
2 tsp Caster Sugar
Pinch of salt
4 Eggs (beaten)
Melted chocolate, (optional)