Cream Puffs
Cream Puffs is a classic French pastry. I first tasted cream puffs when we arrived in Canada. It was summer and to counter the heat, we went to the frozen aisle of the grocery where we saw the tubs of mini cream puffs.
The first time I baked it, the pastry deflated due the low temperature of the oven. Secondly, I took the pastry earlier because I was afraid it would get overcooked. Eventually, I found out that high temperature is needed in order to form the steam that provides the puff in the pastry. It is also recommended to pierce the cream puff once it is taken out of the oven to release the steam. To aid in letting the steam out, you can use a toothpick to prick it.
Cream Puffs
cream puffs
- 1 cup water
- ½ cup butter
- 1 cup all purpose flour
- 4 eggs
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Preheat oven to 400°F. Boil water and butter in a saucepan.
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Add flour all at once and vigorously stir over low heat until mixture forms a ball.
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Remove from heat and beat eggs one at a time.
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Pour the mixture into a piping bag with a round tip.
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Use water to flatten the tip.
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Bake for 400°F for the first 12 minutes then lower the temperature to 350°F for 20 minutes.
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Bake for 25 minutes or until golden brown.
