Cream Puffs

Ingredients:

1 C. Water

½ C. Butter

1 C. Flour

¼ tsp Salt

4 Eggs

Instructions:

This recipe is proof that it doesn’t take much to make something spectacular! Just a note before we start, don’t substitute milk for the water. It might be tempting because water is boring, but the added fat from the milk actually keeps the choux from puffing. 

Choux?

Bless you.

No, silly! Choux dough is this eggy, light, airy pastry dough that makes cream puffs, eclairs and churros. 

Now that we are all super educated and wise and junk, we can get to baking!

Preheat oven to 400F.

In a saucepan, bring water and butter to a boil. Add flour and mix until you get a smooth ball. 

Remove from the heat and let it rest for about 5 minutes. All that ball forming can be exhausting!

Now we’re going to add the eggs. But slow down partner, these eggs gotta be patient. Only one at a time. It helps to use a hand mixer unless you’re working on those baker biceps. In that case, get to it!

When one egg is thoroughly mixed in, add the next until all four are done and done. 

Use a cookie scoop, medium size, so they are all uniformish and drop onto a parchment lined cookie sheet. They will puff out a little, so give them room to breath, but mostly they will puff up. 

Bake for 30-35 minutes. 

Most of the time, I’m a fan of underbaking, but in this case you gotta go full time. It’s super important for the puff. 

Cool on racks for a few minutes before you cut the tippy tops off with a serrated knife. Pull out any extra dough in the inside. There shouldn’t be much. Then fill with homemade pastry cream – highly recommend – or store bought pudding. 

Good luck eating just one.