I love cream puffs. I love how each small, crisp, hollow round of choux pastry is split in half, filled with lots of sweet cream (or custard), and then dusted with a thick coating of powdered sugar.
It has been a while since i last baked for my love ones... so this will be definitely my next up coming project
Choux Pastry:
1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten
Egg Wash Glaze:
1 large egg
1/8 teaspoon salt
Whipped Cream or Custard mix as the filling
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Garnish:
Powdered (Confectioners or icing) sugar
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