125 ml water
40 grams butter
60 grams flour
* To whip freshly skimmed cream, pour cream in a bowl and put it in the freezer until a thin crust forms on the cream. Then whip at high speed.
- Put water and butter into a small pot. Bring to a boil. Remove from heat.
- Add flour to the pot and mix. Return to heat and mix vigorously with a big wooden spoon for 30 seconds. Remove from heat.
- Continue to mix vigorously until mixture cools to pinky temperature (i.e. you can hold your pinky in it and it is not too hot.)
- Beat eggs and very slowly add beaten eggs to mixture until desired consistency is reached. To check for desired consistency: scoop all the batter onto the big wooden spoon. Turn the spoon 90 degrees sideways and all the batter should drop off between 3 to 4 seconds. If it takes more than 4 seconds to drop off the spoon, mix in a bit more egg and try again. If the batter drops of the spoon in under 3 seconds, you have added to much egg and you have to start over.
- Add mixture to a piping bag. Pipe onto baking sheet lined with parchment paper. Make each puff about the size of the circle made by joining your pointer finger and your thumb. It is important to make them all the same size.
- Top each puff with remaining egg mixture.
- Bake in pre-heated oven at 400 degrees F for 10 minutes. Reduce to 350 F and continue baking until gold brown, approximately 20-25 minutes.
- Once cooled, use a pointed knife to make a hole in the bottom of each choux pastry, large enough for the tip of the piping bag to fit in.
- Clean the piping bag and refill it with either whipped cream* or custard (link to custard recipe).
- Pipe the whipped cream or the custard into the hole made in each choux pastry.
- If there happen to be any cream puffs left uneaten, refrigerate them.