Cream Puffs (Choux Paste)

A light crispy pastry shell filled with cool whip cream.

What you will need:

  • 150ml water
  • 150ml milk
  • 115g shortening
  • pinch of salt
  • 200g all-purpose flour
  • 5 eggs
  1. Bring the water, milk, salt and shortening to a boil in a pot. Then remove from the heat.
  2.  Add the flour and mix. Return to low/medium heat and stir continuously until the mixture creates a white film on the bottom of the pot and the dough losses its ‘wet’ look.
  3. Let the mixture cool to 60*C and gradually add one egg at a time and mix until well combined. Make sure the mixture does not become cold, that will make it harder to pipe!
  4.  Put your mixture into a piping bag with your preferred tip, and pipe.
  5. The temperature is very important. Start at 400*F for 15 minutes and then reduce heat to 375*F to finish baking. You know when the pastry is cooked when you tap it, and the shell sounds hollow.
  6. Allow the pastries to cool. In the mean time, whip up a batch of whip cream and put in a piping bag. Once cooled gently cut the pastries in half and fill with the whip cream.
  7. Dust with powdered sugar and enjoy!

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