Classic Cream Puffs: Easy Choux Pastry Recipe

In a saucepan, combine 125 milliliters of water, 125 milliliters of milk, 100 grams of butter, 1 pinch of salt, and 15 grams of sugar. Bring this mixture to a rolling boil over medium heat.

Once boiling, add all 150 grams of flour at once to the saucepan. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. This should take a few minutes to ensure proper mixing.

Remove the saucepan from heat and allow the dough to cool slightly. This cooling process is essential to prevent the eggs from cooking when added to the mixture.

One at a time, incorporate 4 eggs into the cooled dough, mixing well after each addition until fully incorporated. The dough should be smooth and shiny at the end of this process.

To check if the dough is ready, lift a spoon of the mixture; if it falls in a tapered point, it is perfect. If it breaks apart, add an additional egg and repeat this test until the desired consistency is reached.

Transfer the dough into a piping bag fitted with a round tip. Pipe small mounds onto a baking sheet lined with parchment paper, ensuring they are not too close together as they will expand while baking.

Bake the cream puffs in a preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) for 20-25 minutes or until they are golden brown and puffed up. Do not open the oven door during baking, as this may cause them to collapse.

Once baked, allow the cream puffs to cool completely on a wire rack. Once cool, fill them with your favorite cream, such as a vanilla pastry cream or whipped cream. Enjoy your delicious cream puffs!