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.
Ingredients
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