Deliciously light, these cream puffs are a perfect end to the meal.


  • Choux Pastry

  • 1 cup flour

  • 1 cup water

  • 125 g butter (cut into pieces)

  • .5 teaspoon salt

  • 1 teaspoon sugar

  • 4 eggs (beaten together)

  • Filling – you will need 1 quantity creme patisserie


  • 1.

    Preheat oven to 230 degrees C.

  • 2.

    Sift flour. Put water, butter, salt and sugar into a saucepan and bring slowly to the boil.

  • 3.

    Immediately remove from heat, tip in the flour all at once and stir with a wooden spatula.

  • 4.

    Return to heat and continue stirring until mixture forms a mass, leaves sides of saucepan and begins to film the bottom.

  • 5.

    Remove from heat and cool. Put mixture into the bowl of an electric mixer.

  • 6.

    Add the beaten eggs to the dough a little at a time, beating after each addition until thoroughly incorporated.

  • 7.

    Dough is ready when it is shiny and holds its shape on a spoon. Use warm.

  • 8.

    Place spoonfuls on to a tray and bake in a preheated very hot oven 230 degrees C, to puff up quickly. Reduce heat to moderate 180 degrees C to cook through without over browning.

  • 9.

    Leave shells in the turned off oven for 10 minutes to dry out.

  • 10.

    Shell should be golden brown and light.

  • 11.

    When cool, cut in half. Spoon in the creme patisserie and pop the lid on. Dust with icing sugar.

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