🌾 For the Choux Pastry:
Ingredients:
1/2 cup (1 stick / 113g) unsalted butter
1 cup (240ml) water
1/4 tsp salt
1 cup (125g) all-purpose flour
4 large eggs
Instructions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, and salt. Bring to a boil.
Add flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball (about 1–2 minutes).
Remove from heat. Let cool for 5 minutes.
Add eggs one at a time, mixing well after each (by hand or with a mixer). The dough will become smooth and glossy.
Spoon or pipe small mounds (about 2 tbsp each) onto the baking sheet, spacing them apart.
Bake at 425°F for 10 minutes, then reduce to 375°F (190°C) and bake for another 20–25 minutes, until golden and puffed.
Let cool completely on a wire rack. Use a skewer to poke a small hole in each puff to let steam escape (prevents sogginess).
🍦 For the Vanilla Pastry Cream:
Ingredients:
2 cups (480ml) whole milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
4 large egg yolks
2 tbsp (28g) unsalted butter
1 1/2 tsp vanilla extract
Instructions:
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