Cream Puff/Choux pastry 奶油泡芙

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Who doesn't like cream puff? Ya, I made Choux pastry again! There's some leftover whipped cream in the fridge, so this is a best way to use up the remaining whipped cream. This time, I didn't use sourdough starter to make cream puffs.😊

Choux pastry may sound fancy but it’s actually shockingly simple to make. You need just 5 ingredients: water, butter, salt, flour, and eggs. And guess what: It's not even that hard to make!😄



👆 Dusted with powdered sugar


👆Filled with loads of sweet whipped cream.😋




Cream Puff/Choux pastry 奶油泡芙

Ingredients:
Ingredients for Choux Pastry:
1/2 cup (120g) water
1/2 cup (120g) whole milk
8 Tbsp (115g) unsalted butter
2 tsp granulated sugar
1/4 tsp salt
1 cup (125g) all-purpose flour 
4 eggs (large), room temperature

Ingredients for Cream Filling and Garnish:
2 cups (480g) heavy whipping cream chilled
4 Tbsp granulated sugar
1 tsp vanilla extract
1 Tbsp powdered sugar to garnish

Instructions:
How to Make Cream Puffs:
  1. Preheat oven to 200˚C. Line a baking sheet with parchment paper. 
  2. In a saucepan, combine water, milk, butter, sugar and salt. Bring just to a boil over medium heat then stir in flour all at once with a wooden spoon and turn heat down to medium low.
  3.  Constantly stiring until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
  4. Remove from heat and allowing to cool mixture slightly. Add 4 eggs, 1 at a time, allowing to fully incorporate between additions. 
  5. Transfer the dough to a piping bag fitted with a tip. Pipe 18-24 puffs (it depends on the size). Keep them 1" apart.
  6. Bake at 200˚C for 20-23 mins or bake for 10 mins then reduce to 170˚C bake for 20 mins or until golden brown on top. Transfer to wire rack to cool completely. ( the temperature and baking time of the oven depend on your oven, please adjust according to your oven).

How to Make Whipped Cream:
  1. In a large mixing bowl, combine heavy cream, sugar and vanilla extract. Beat on medium-high speed until fluffy with stiff peaks (2 min). Transfer to a piping bag fitted with tip. 
  2. Once cream puffs are completely cooled, fill them with cream.  Dust with powdered sugar and serve.

Happy Baking!

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