Ingredients(for choux pastry):
- 225g water
- 110g butter (at room temperature)
- 130g flour
- 225g eggs (about 4 eggs)
- Pinch of salt
- 1 tablespoon of sugar
Preheat the oven to 180C.
Cut the butter in small cubes and put it aside until you use it. Not in the fridge!
Place the water, salt, sugar and butter in a saucepan and heat it over medium heat, occasionally stirring.
When the butter is melted and water almost starts to boil, remove the saucepan from the heat and add in the flour. Stir it in forcefully until the flour absorbs all the water and a smooth dough is formed. Then put the saucepan back over the heat.
Stir it around occasionally. You will know the dough is ready when it starts to move away from the sides, small oil drops will form will form and if you put in a spoon it will stay upright on its own.
Put the dough in a bowl and add one egg at a time. Make sure they are well mixed in. I suggest you lightly beat them before adding them to the dough. The mixture will be ready when it will be shinny.
Prepare a baking tray with parchment paper. Pipe the dough on the tray with a piping bag. Make small balls with a lot of space between them. When you will pipe the balls you will notice that a small spike will form at the top. Flatten it with slightly damp fingers.
Bake them for 30-40min. The shells will pop up and be golden brown when ready. Let them cool down before filling them.
Ingredients( for pastry cream):
- 4 egg yolks
- 0,5 l of milk
- 30g flour
- 100g sugar
- vanilla extract (I use vanilla beans)
In a saucepan heat up the milk with the vanilla.
Meanwhile beat together the egg yolks and sugar. When beaten, add the flour.
After the egg mixture is ready add in the milk (if you use whole vanilla, put it out of the milk first) while whisking the mixture.
After the milk and eggs are well mixed, put it back in the saucepan and heat in up on medium heat while constantly whisking. It will start to thicken. Remove from heat when you reach the density you want.
Let it cool before serving.
* Fill the choux pastry shells with pastry cream*