Cream Puffs Recipe – French Choux Chantilly
Ingredients
- ¼ cup unsalted butter (1/2 stick; 57g)
- ½ cup water (120ml)
- ½ teaspoon salt (2.5g)
- 1/2 cup + 1 tablespoon all-purpose flour (75g) (or cake flour if you want delicate choux.)
- 1 teaspoon caster sugar (5g)
- 2 eggs, medium-size
For Crème Chantilly (whipped cream):
- 1/2 cup whipping cream (120 ml)
- 4 tablespoons confectioners’ sugar (30 g)
- 1/4 teaspoon pure vanilla extract
Directions
Pate a choux (Choux pastry)
In a pan, add in butter, sugar, salt, and water. On medium heat, melt the butter completely and bring to a boil.
In the meantime, in a mixing bowl, sift flour and set aside.
As soon as it starts to boil, get the pan out of heat. Add flour all at once and with a wooden spoon, stir until combined.
Back to the heat, cook until it starts to
form a ball.
Beat the eggs for one minute and add eggs
little by little, blending well after each addition. Never pour in egg
mixture immediately out of heat. The egg will be cooked, which is the
least wanted here. Keep beating until thick and shiny. The batter should
drop off the spoon when shaken.
Pipe the choux on the
parchment-paper-lined baking pan. Of course, you can use a spoon, too.
Dip your finger in the water and slightly push down little pointy parts.
Bake at 400 degrees F (200 C) for about
20 minutes or it’s well swollen and golden brown. Cooking time varies
depending on the size of choux you piped. * Never open the oven door
during baking. If you open, the choux will collapse.
Let cool on a wire rack.
Whipped cream
Pour the whipping cream in the mixing bowl. At medium high
speed, whip until thickened. Add in confectioners’ sugar, and vanilla
extract. Then whisk until stiff peaks form.
Assembly
With a serrated knife, cut the choux. The
choux should have a big hole inside. Pipe in the crème Chantilly or
spoon in. Dust with confectioners’ sugar.
(Adapted from Eugenie kitchen)
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Ayahngah and Pak teh working on the mutton.... 
Abang Hakim of puchong....sensitive word in brunei hehehe