Recipe for Cream Puffs

The steps for making choux pastry consist of two parts: the pastry and the batter. First, we need to make the pastry.

After melting the butter, add the powdered sugar and all-purpose flour, and mix well.

Place the puff pastry dough between two sheets of parchment paper, roll it out evenly to the thickness of a dumpling wrapper, then freeze it quickly. The puff pastry is now ready!

Next, we need to make the choux pastry. Put the water and butter in a pot and bring to a boil. Make sure it's melted and boiling. Then, turn the heat down to low and quickly stir in the all-purpose flour. Stir well and cook for about 2 minutes, until the dough is fully cooked.

The dough is almost done cooking; let it cool until lukewarm.

Add the eggs (regular-sized eggs from Sam's Club). If using free-range eggs, add one more. Whisk until smooth and forms stiff peaks as shown in the picture.

Pipe the mixed batter into the baking pan.

Press the frozen puff pastry into circles and place them on top of the dough. Make sure to cover each one with a circle, and the circle should ideally be the same size as the dough.

My child's prints were a little small, so I covered each dough ball with two round cakes. Finally, I put the baking tray into the oven and baked them for 40 minutes in a preheated oven at 178 degrees Celsius.

This recipe makes enough for 24 large cream puffs and 20 mini cream puffs. Get a feel for the difference between large and small cream puffs.

These are mini cream puffs

These are giant cream puffs, so round and cute!

Next, whip the cream and sugar until stiff peaks form. The cream must be freshly taken out of the refrigerator and cool. Once the cream puffs have cooled, pipe the whipped cream into them.