Choux Pastry

Food Recipe By Home-Chef Asma Abbasi

Ingredients for Choux Pastry:

  • 1/2 cup water

  • 1/2 cup whole milk

  • 8 Tbsp unsalted butter

  • 1 tsp granulated sugar

  • 1/4 tsp salt

  • 1 cup all-purpose flour measured correctly

  • 4 eggs (large), room temperature

Ingredients for Cream Filling & Garnish:

  • 2 cups heavy whipping cream chilled

  • 4 Tbsp granulated sugar

  • 1 tsp vanilla extract

  • 28 raspberries or strawberries optional

  • 1 Tbsp powdered sugar to garnish


How to Make Cream Puffs: 1.Preheat oven to 425˚F. Line a baking sheet on a tray. In a pan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring just to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

2.Once flour is incorporated, place back over medium heat stirring constantly for 1 1/2 to 2 minutes to release extra moisture and partially cook flour. A thin film will form on the bottom of the pan and dough will come together into a smooth ball.

3.Transfer dough to a large mixing bowl and beat using an electric mixer on medium speed for 1 minute to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate .

4.Beat another minute until dough is smooth.

5.Transfer the dough to a piping bag fitted with a round tip. Pipe 28 puffs, size of a sauce cap. Keep them 1" apart and avoid making peaks* but if you do get peaks, wet finger tips lightly with water and smooth them out.

6.Bake at 425˚F for 10 minutes in the center of the oven. Without opening oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Take out cool completely.

How to Make Whipped Cream:

1.In a large mixing bowl, combine 2 cups heavy cream, 4 Tbsp sugar and 1 tsp vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with a large open star tip.

2.Once cream puffs are completely cooled, fill them with cream. Cut off tops of puffs and pipe cream inside using a pastry bag.

Note: Push a raspberry down into the center if desired, then cover with the tops. Dust with powdered sugar and serve.

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