Easy Cream Puff Pastry Recipe with Sweet Filling

In a saucepan, combine water, a pinch of salt, and butter. Place the saucepan on the stove and bring this mixture to a boil.

Once boiling, add sifted flour and stir until a single lump forms. You should notice a slight 'tongue' forming at the bottom of the saucepan, indicating the dough is sufficiently dried.

Remove the saucepan from the heat and break in the eggs one at a time. For the last egg, add it gradually, monitoring the consistency to ensure the dough remains firm and not too runny. I used 4.5 eggs, but this may vary depending on your dough's texture.

Transfer the prepared dough into a piping bag fitted with a nozzle. Pipe the dough onto a lined baking tray as shown in the video. Bake at 190°C (375°F) for about 35 minutes until golden brown.

For the cream, ensure all the ingredients are at room temperature. Beat the butter until fluffy, then add the condensed milk or powdered sugar. Mix well before adding the cottage cheese.

If your cottage cheese has lumps, consider passing it through a sieve or blending it for a smoother consistency.

Once ready, place the cream in the refrigerator for about 5-10 minutes to firm up slightly.

Use a piping bag to fill the cooled pastries with the cream mixture. Make sure to fill them generously!

Optionally, dust the cream puffs with powdered sugar or drizzle with a chocolate glaze for added elegance.

Enjoy these delightful pastries with friends and family! Bon appétit!