Easy Choux Pastry
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.
  • Difficulty: Medium
  • Category:
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Ingredients
  • 1/2 cup Coconut butter
  • 1 cup Water
  • 1/2 tsp Coarse salt
  • 3 tsp Granulated sugar
  • 135 g Sifted all-purpose flour (Use 145g if making eclairs or if you want a firmer shell)
  • 1/2 tsp Vanilla
  • 3-4 Eggs, beaten slightly (Weigh 226g with shells)
Instructions
  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and let cool slightly before stirring in the vanilla.
  6. 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.
  7. Prepare baking pans with parchment paper. Lightly sprinkle water on the paper as this helps create humidity as the puffs bake.
  8. Pipe your dough onto the prepared pan. Flatten the tops slightly with a wet spoon or finger.
  9. Sprinkle powdered sugar over the puffs for extra crispness.
  10. Bake for 25 minutes without opening the oven door.
  11. Prick each shell with a cake tester and continue baking for another 5 minutes.
  12. 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.
  13. Fill them based on your inspiration of the moment, and enjoy!
Recipe 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!