Homemade Cream Puffs
Patrick Bernet of Patrick's French Bakery shares his recipe for Choux Chantilly (cream puffs) also known as profiteroles, a classic French pastry.
9 oz. water
4 oz. unsalted butter (room temperature)
pinch of salt
pinch of sugar
7 oz. flour
eggs (at least 2)
icing/powdered sugar for decoration
Preheat oven to 380 degrees. Bring water, butter, salt and sugar to a boil, making sure you are stirring constantly. Remove from heat, add the flour and mix vigorously.
Place blended ingredients in a mixer. Add at least two eggs. Mix until the ingredients come together. The batter should peak slightly when poked, but should not stick to your finger.
Place choux (batter) in the piping bag and pipe tennis-ball dollops onto the sheet pan. Brush egg yolk mixture on the tops of the choux. This will make it shiny.
Place in the preheated oven for 10 to 15 minutes. It is crucial that you do not open the oven door until the choux has turned golden tan/brown. If the oven door is opened the choux will not puff.
Remove choux from the oven and cool on racks. Tap the bottoms to make sure they sound hollow inside. Once cooled they can be filled with the chantilly (whipped cream and sugar). Slice off the top and remove the inside of the choux. Spoon in the chantilly and top with fresh fruit.