Choux Pastry Cream Puffs

Summary

Ingredients

For the dough:

• 125 ml water
• 25 g butter
• 75 g flour
• 15 g cornstarch
• 2 egg (s)
• 1 pinch baking powder

For the filling:

• 2 cups whipped cream
• 2 packs cream stabilizer
• 30 g powdered suar
• 1 packet vanilla sugar

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Instructions

1. Boil the water with the butter in a small saucepan. Remove the pot from the oven. Mix the flour with the cornstarch and add all at once to the hot liquid. Mix everything into a smooth dough, then heat (burn off) for about a minute, stirring constantly.
2. Put the batter in a mixing bowl. Work 2 eggs one after the other with a mixer (dough hook) on the highest setting under the dough. First stir the baking powder into the cold batter.
3. Using a piping bag with a large star nozzle, place 14 piles of dough on the baking sheet and bake in a preheated oven at 200 ° C top / bottom heat for about 20 minutes. Do not open the oven door during the baking time, otherwise the baked goods will collapse.
4. Immediately after baking, cut off a lid from each cream puff and let the pastry cool on a wire rack. Beat the cream with the cream stiffener, powdered sugar and vanilla sugar and use it to fill the cold cream puffs.