INGREDIENTS FOR CHOUX PASTRY
- ½ cup water
- ¼ cup unsalted butter
- 1 tsp granulated sugar
- ¼ tsp salt
- ½ cup all-purpose flour + 1 tbsp flour
- 2 eggs (room temperature), plus a little more depending on the consistency of the batter
INGREDIENTS FOR CREAM FILLING
- ½ cup heavy whipping cream, chilled
- 2–3 tbsp icing sugar
- 1 tsp vanilla extract
- 1 tbsp icing sugar (for garnish)
INSTRUCTIONS
- Preheat the oven to 200°C and line a baking tray with parchment paper or a Silpat mat.
- In a medium saucepan, add water, milk, butter, sugar and salt.
- Bring to a boil over medium heat, then remove from the heat and add the flour.
- Stir well using a wooden spoon.
- Place the pan back on medium heat and stir continuously for 1–2 minutes to partially cook the dough.
- A thin film will form on the bottom of the pan and the dough will come together into a smooth ball.
- Transfer the dough to a large bowl and beat with an electric mixer on medium speed for 1 minute to cool slightly.
- Add the eggs one at a time, allowing each egg to fully incorporate.
- Beat for another minute until the dough is smooth and forms a thick ribbon when lifted.
- Transfer the dough to a piping bag fitted with a ½-inch round tip.
- Pipe 11–12 puffs onto the prepared tray.
- Keep about 1 inch of space between each puff.
- Avoid making peaks. If peaks form, lightly wet your finger and smooth them down.
- Bake in the center of the oven for 25–30 minutes.
INSTRUCTIONS TO MAKE THE CREAM
- Transfer the baked puffs to a wire rack and allow them to cool completely.
- In a large bowl, add the heavy cream, icing sugar and vanilla extract.
- Beat on medium-high speed until fluffy with stiff peaks (about 2 minutes).
- Transfer the whipped cream to a piping bag fitted with a large open star tip.
LET’S PUT THEM TOGETHER
- Once the puffs have cooled completely, fill them with the whipped cream.
- You can cut off the pastry tops and pipe the cream inside.
- You may add raspberries or other fresh fruits if desired.
- Enjoy your delicious French Choux Chantilly.
- Enjoy!
