Regina`s Choux Pastry or Cream Puff
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 5 egg (s)
- 1 pinch (s) salt
- 100 g butter
- 375 ml water
Print Recipe
Pin Recipe Instructions
- Put the water, salt and butter in a saucepan and bring to the boil briefly.
- Sift the flour over it and stir vigorously with a spoon on the lowest setting, until the dough has turned into a lump and easily loosens from the bottom of the pan.
- Now take the pot off the hob and stir in the first egg.
- Stir until it is completely combined with the batter, only then gradually add the other eggs.
- (Do not put all in at once)
- Now fill the choux pastry mixture into a piping bag, choose the right nozzle for it, depending on the size you want, and squirt it onto a well-greased baking sheet or baking sheet lined with baking paper with the distance not too close (ideally with normal cream puffs about 4cm).
- Now bake the cream puffs at high heat (220 ° C top / bottom heat or 200 ° C convection) for about 20 minutes.
- Do not open the oven door while baking, otherwise the baked goods will collapse.
- After baking, let the cream puffs cool down completely and then fill them as you like.
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