Cream Puff / Choux Pastry. Today I'm showing you how to make sweet cream puffs and profiteroles. Later this week, I'll show you how to make eclairs. I made Cream Puffs, one of our favorite family treats.

Inspired by Chef John's favorite British baking show, these choux pastry buns are capped with a crackly, crunchy crust layer and feature a dark chocolate base. These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Choux pastry, or pâte à choux (French: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. You can have Cream Puff / Choux Pastry using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cream Puff / Choux Pastry

It's of pastry.
Prepare 5 Oz of Water.
You need 1/4 Cup of Butter.
It's 1/3 Cup of Flour.
Prepare 2 of Eggs.
It's of filling.
Prepare 1 Cup of Heavy Creame.
You need 1/2 Cup of Powdered Sugar.
You need 1 Tsp of Vanilla.

It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. A true, classic cream puff is choux pastry filled with straight-up whipped cream, but I like making a pastry cream with whipped cream folded in to lighten it, kind of a hybrid between the two. It's a little sturdier and more substantial than plain whipped cream, and I think it tastes the best!

Cream Puff / Choux Pastry instructions

In a sauce pan bring the butter and water to a boil. Then remove from heat and immediately place the flour in stirring furiously..
Place mixture back on medium heat and cook for 5 minutes stirring constantly..
Remove from heat and keep stirring to cool the mix down for 3-5 minutes..
Whisk the eggs and add them gradually to the mix. Make sure your mix is cool enough, you don't want your mix to get crumbly from the eggs cooking..
Place mix in a ziplock bag so you can funnel the flow of mix on a baking sheet to 12- 1 1/2 inch circles. They are not stiff and are more lose than cookie dough..
Preheat the oven to 425. Cook for 10-20 (when well risen) then lower the oven temperature to 375 and bake additional 15-20. Till golden brown..
Poke hole in bottom of pastry to let steam out. Let cool for 10-20 minutes before filling..
The cream. Add all ingredients to a mixing bowl and beat until stiff peaks form. Add to a bag with a nozzle to fill. Fill and enjoy! ❤️.

Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more. Baking time given here is based on this. A cream puff starts with choux (pronounced SHOE) pastry. It sounds foreign and intimidating, but it's pretty simple to make. Choux pastry is the same For the cream puffs, I like to combine pastry cream with sweetened whipped cream.