Category: Dessert
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
30 Mins
Total Time:
50 Mins
These little choux pastries are so easy to make with just a little attention. Fill them with whipped cream, ice cream or a my microwave custard, and you have a perfect little treat! For the original recipe and answers to all your troubleshooting questions, visit The Flavor Bender.
Ingredients
Instructions
- Preheat oven to 375 F.
- Combine butter, water, sugar and salt in a saucepan and heat over medium heat, stirring occasionally, until the butter is melted and the water begins to boil.
- Remove from heat and add the flour all at once. Stir quickly with a wooden spoon or spatula, until all the liquid has been absorbed and the a dough starts to form.
- Return the pan to the stove, and move the dough around continuously for about 1-3 minutes, until: (A) the dough starts to pull away from the sides of the pan; or (B) a film forms at the bottom of the pan; or (C) oil droplets form on the bottom of the pan. Stop when a spoon placed standing in the dough stays standing on its own.
- Remove from heat and let cool slightly before stirring in the vanilla.
- Add already beaten eggs a little bit at a time, mixing well between each addition. Go slowly so as to not add too much egg, otherwise the dough will be too runny. Stop when you notice a nice, slightly glossy look and a piping consistency.
- Prepare baking pans with parchment paper. Lightly sprinkle water on the paper as this helps create humidity as the puffs bake.
- Pipe your dough onto the prepared pan. Flatten the tops slightly with a wet spoon or finger.
- Sprinkle powdered sugar over the puffs for extra crispness.
- Bake for 25 minutes without opening the oven door.
- Prick each shell with a cake tester and continue baking for another 5 minutes.
- Turn off the oven, and let the shells cool off completely in the oven with the door open. Alternately, let them cool in draft-free zone.
- Fill them based on your inspiration of the moment, and enjoy!
Notes
These are best enjoyed the day they are made, but you can make them a day ahead and store them in an air-tight container. You can crisp them in the oven for a few minutes the next day, before filling. Although I have enjoyed them up to 2 days later without reheating, and they were still delicious!