CHOUX PASTE (pâte à choux)

 

10g sugar

5g salt

500 ml of water

200g butter

*Bring to boil

 

325g flour

*Add into the boiling mixture. Whisk until the flour does not stick to your pot. Leave it cool.

 

8 nos eggs

*Add eggs one by one. Keep whisking

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Put the dough into a piping bag with an open star nozzle. Pipe the dough on a greased baking tray or on a parchment paper. 

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Bake at 180C for about 20-30 minutes until they are golden brown.

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Wait until the cream puffs are 100% cooled before you cut them into halves or make a hole at their bottoms. 

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Fill up your cream puffs with custard cream, Mousseline Cream, Creme Chantilly or Bavarian Cream. 

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