Café Gramercy · Annette’s Recipe Box
Annette's Cream Puffs
Give the choux enough time in the oven and it holds its shape proudly. It only needs you to be patient.
Ingredients
Choux: 125 ml (½ cup) water · 55 g (4 tablespoons) butter · pinch of salt · 1 teaspoon sugar · 75 g (⅔ cup) flour · 2 to 3 eggs
To fill: softly whipped cream, sweetened, or pastry cream (see the éclair)
Method
- Bring the water, butter, salt, and sugar to a boil. Add the flour all at once and stir hard over the heat until it comes together into a smooth paste that leaves the pan, a minute or two.
- Let it cool a few minutes, then beat in the eggs one at a time until the paste is glossy and drops slowly from the spoon. Add the last egg a little at a time; you may not need all of it.
- Pipe walnut-sized mounds onto a lined tray, well apart. Smooth any peaks with a wet finger.
- Bake at 220°C (425°F) for 15 minutes, then lower to 190°C (375°F) for another 10 to 15, until they are deep golden and firm. Give them the full time so the inside dries and sets. Leave the oven closed; they like their peace.
- Cool completely, then fill with cream. A little powdered sugar on top, and they are done.