Cream Puff
Classic choux pastry puffs piped into rounds, baked until golden, then filled with cream and dusted with powdered sugar once cooled.
Ingredients
Choux pastry batter
to taste
Filling (such as whipped heavy cream or custard sauce)
to taste
Powdered sugar
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper.
2
Step 2
Fit a piping bag with a round piping tip, then fill it with choux pastry batter.
3
Step 3
Pipe rounds of batter approximately 1 1/2 inches (4 cm) in diameter onto the prepared baking sheet, or drop them using a spoon.
4
Step 4
Bake at 425°F (215°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and continue baking until the puffs are golden brown and very crisp.
5
Step 5
Remove from the oven and let cool slowly in a warm spot.
6
Step 6
Once cooled, slice a small piece off the top of each puff. Fill the puffs with whipped heavy cream, custard sauce, or other fillings using a piping bag fitted with a star-shaped tip.
7
Step 7
Place the cut top back on each puff, then dust with powdered sugar.
