Ingredients for Cream Puffs Choux Pastries Balls Or Ring Variety
- Butter
- 1 cup (240ml) water
- Plain Flour
- 4 large eggs
- Chocolate
- Baking Sheet
- Lemon Juice
- Custard
- Strawberry
- Peaches
- Icing Sugar
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How to Make Cream Puffs Choux Pastries Balls Or Ring Variety
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup (240ml) water, 1/2 cup (113g) unsalted butter, and a pinch of salt to a rolling boil.
- Remove from heat and add 1 cup (120g) all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly (about 5 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition until the batter is smooth and glossy. (The batter should be thick but pourable).
- Transfer the batter to a pastry bag fitted with a large round tip (or use two spoons to drop spoonfuls onto the baking sheet).
- Pipe 1-inch diameter balls or rings onto the prepared baking sheet, leaving space between each puff.
- Bake for 30-35 minutes, or until golden brown and puffed up.
- Remove from oven and let cool completely on a wire rack before filling.
- Meanwhile, prepare your favorite cream filling (custard, pastry cream, whipped cream etc.).
- Once cooled, fill the puffs with your chosen filling using a pastry bag or spoon. Dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
17g
Carbs
2g
