Recipe from here.
Makes ~12 cream puffs.
For choux pastry:
1/2 cup (65g) plain flour
1/2 tsp granulated white sugar
1/4 tsp salt
1/4 cup (57g) unsalted butter, cut into pieces
1/2 cup (120ml) water
2 large eggs, lightly beaten
For glaze:
1 large egg
For whipped cream:
1 cup (240ml) double cream
1/2 tsp vanilla extract
1 1/2 tbsp granulated white sugar
1. Preheat oven to 200 degrees.
2. Sift together the flour, sugar and salt.
3. Place butter and water in a heavy saucepan over a medium high heat and bring to a boil.
4. Remove from heat and add flour mixture all at once, and stir until combined.
5. Return saucepan to heat and stir constantly until dough comes away from the sides of the pan and forms a thick smooth ball.
6. Transfer the dough to a mixer and beat on low speed to release steam from the dough.
7. Once dough is lukewarm, slowly add lightly beaten eggs and mix until the dough becomes a smooth thick paste.
8. Pipe dough onto baking tray, spacing ~5cm apart.
9. Brush the dough with beaten egg.
10. Bake for 15 minutes, then reduce the oven temperature to 180 degrees and bake for a further 30-35 minutes.
11. Open oven door and leave slightly ajar. Leave cream puffs to dry out in oven for approx 10 minutes, then remove from oven.
12. Slice into halves and fill centre with cream once puffs are cool.
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