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The dough for Cream Puffs doesn’t contain sugar or salt so you can decide if you want to use a sweet or savory filling. Learn to make puff pastry and how to make two different fillings.
Equipment
Ingredients
- 125 ml Water
- 25 g Butter
- 75 g Flour
- 15 g Corn Starch
- 2-3 Eggs
- 1/4-1/2 tsp. Baking Powder
Instructions
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In a saucepan, bring the water with the butter to a boil.
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In a separate small bowl, mix the flour and the corn starch, then add both at once to the boiling water.
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Stir for about 1 minute, creating a big lump.
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Remove the saucepan from the stove and add the dough to a mixing bowl.
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Preheat the oven to 200°C/390°F.
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Mix for about a minute or two, then add one egg and continue to mix.
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When the dough is smooth, add the second egg and mix again until smooth.
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If the dough has a good consistency for piping, continue with the next step. If the dough is too firm, beat a third egg and add some of it to the dough and mix until you have a good piping consistency that keeps its shape.
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Add the baking powder and mix well.
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Fill the dough into a piping bag with a star-shaped or round tip.
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On a prepared baking sheet, pipe about 20 little round shapes or fewer oval shapes.
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Bake at 200°C/390°F for about 20 minutes.
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Cut the puffs open as soon as you can touch them, then let cool completely.
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Fill the Puff Pastries with the filling of your liking and serve fresh.
