CREAM PUFFS - STRAWBERRY & CREAM (CAHOUX A LA CREME)
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Step 1: Choux Pastry
235ml / 1 Cup Water
113g / 1/2 Cup Unsalted Butter
156g / 1 & 1/4 Cups Plain Flour
4 Large Eggs
1tsp Caster Sugar
Begin by mixing the dry ingredient together. Add the water and butter to a saucepan and bring to a boil. Add the flour mixture and stir until the dough begins to pull away from the sides of the pan. Place the dough in a bowl and leave to cool for 5 minutes. Slowly add the eggs one at a time, mixing together after each addition. Add the dough to a piping bag and pie onto a baking tray lined with parchment paper. Use some water to smooth the tops of the cream puffs to stop them from burning. Bake at 220 degrees C / 428 F for 15 minutes, reduce the heat to 180 degrees C / 356 degrees f and continue to bake for another 15 minutes. Leave to cool in the oven for another 15 minutes to dry out.
Step 2: Fillings
Whipped Cream: Heavy Cream, Icing Sugar & Vanilla Extract
Strawberry Conserve / Jam