Cream Puffy Cream Puffs

CKCA student Yael Colman took this gorgeous picture of her perfect cream puffs. Pate aux Choux with vanilla pastry cream, garnished with powdered sugar and strawberries.

1 cup water
6 tablespoons margarine
1 tablespoon sugar
1/8 teaspoon salt
5 and 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites

Bring water, margarine and sugar to a boil. Add flour and remove from heat. Work mixture together and return to heat until it looks like mashed potatoes and return to the flame. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool. With mixer on stir or lowest speed add eggs, one at a time, making sure the first egg is completely incorporated before continuing. You don’t want to end up with scrambled eggs! Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.

Pipe immediately into shapes of your choice, at least two inches apart onto parchment-papered sheet pans. Bake for 10 minutes at 425 degrees, then turn the oven down to 350 degrees and bake for 10 more minutes or until golden brown.

Fill with pastry cream or ice cream and garnish with powdered sugar or melted chocolate.