Homemade Cream Puffs - Profiterole or French choux pastry

[Shoshanna]

Homemade Cream Puffs - Profiterole or French choux pastry - Super Easy




CREAM PUFFS
1/2 CUP SALTED BUTTER

1 TSP. SUGAR (optional)

1/4 TSP. SALT

1 CUP ALL-PURPOSE FLOUR 
1 CUP WATER

4 LARGE EGGS


Preheat oven to 375°F. Line two baking sheets

with parchment paper.


In a medium saucepan over medium-high heat,

melt butter, then add sugar, salt, and water.


Bring to a boil and quickly sift in flour, mix with a

wooden spoon. Continue to stir until a film forms

on the bottom of the pan.

Remove from heat and

let cool for 6 minutes. Add 4 eggs, one at a time,

stirring vigorously to incorporate the egg after

each addition entirely. I used a hand mixer.


Prepare egg wash: Whisk 1 egg & 1 tbsp. water

Using a large tablespoon or 1/4 cup scoop, place

each puff 2” apart on a lined baking sheet.


Brush with egg wash and bake until puffs rise

and are golden brown, about 30 minutes. Let cool

on sheets on wire racks. Fill with the pastry

cream recipe.


PASTRY CREAM:

1-3.4 OZ. INSTANT VANILLA PUDDING

1 CUP MILK

2 CUPS WHIPPING CREAM.

Add milk to the pudding mix and stir. Whisk in 2

cups of whipping cream until stiff peaks form.

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