Description
Delicious cream-filled choux pastries, perfect for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let the mixture cool for a few minutes.
- Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
- Spoon or pipe small mounds of dough onto the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a small nozzle.
- Once the choux pastries are completely cool, create a small hole in the bottom or the side of each.
- Pipe the whipped cream into each pastry until filled.
- Arrange the cream-filled choux pastries on a serving platter.
- Dust the top with powdered sugar just before serving.
Notes
- Ensure the dough is thoroughly cooked by baking until the pastries are a deep golden color.
- Let the choux pastries cool completely to prevent the cream from melting.
- For a richer flavor, you can add a tablespoon of cocoa powder to the cream filling for a chocolate twist.
- Store leftovers in the refrigerator, but they are best enjoyed fresh.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry