Choux Cream Puffs

I always love the choux cream puffs in Japan, because it is so delicious and not expensive. The shop I used to go is called "Cozy Corner", they have the choux cream puffs with creme patissiere or ice cream, or even Jumbo size choux cream puffs too! Just loving it!

And... today, I am making my own version of Choux Cream Puffs~ And, this recipe is suitable to make eclairs too



Yeild: Approximately 20 small puffs

Ingredients
Water 100g
Unsalted Butter 50g
Strong Flour 50g
Egg 100g

Tools that you may need:

      


1. Preheat oven to 200C.
2. Sift flour and set aside.
3. Boil water and butter together, remove from heat, add flour at once.
4. Return to low heat, keep stirring till well blended, and a thin layer of white residue formed at the bottom of saucepan.
5. You can use mixer with paddle or just spatula for this step. Cool down the roux mixture a little, then add in the egg one by one and mix till all eggs has been absorbed.
6. Pastry should be soft and hold the peak shape when lifted with spatula.
7. Put the pastry into pipping bag, pipe into desired shape, spray the pastry with water on top before putting it into oven.
8. Bake at 200C for 30mins, and 170C for 8mins.
9. Fill in the filling that you like, e.g. Creme Patissiere, Ice Cream and garnish with chocolate sauce over the top.

* Points
- Do not open the oven door before the puff forming a golden brown crust, it may cause the puff to collapsed and never rise again.
- Freshly baked choux puff would be crispy, if you prefer a soft texture, keep them airtight in fridge over night after filling with creme patissiere.