Choux Pastries with Cream Filling
Baking and Desserts • European
Description
Choux Pastries with Cream Filling
Ingredients
- Butter 5 oz
- Salt ½ teaspoon
- Farm fresh eggs 4 pieces
- Water 5 fl oz
- Condensed Milk 10 oz
- Wheat Flour 5 oz
Step-by-Step Guide
Step 1
For the dough, place a saucepan over medium heat, pour in the water, and add 80 grams of butter. While the butter melts, add the salt and mix well. Once the butter is completely dissolved, add the flour and quickly mix everything together. The dough will begin to cook and form into a ball. Remove the saucepan from the heat and transfer the dough to a bowl; it should cool down.
Step 2
In the cooled dough, you need to incorporate the eggs. This should be done step by step, meaning you should fully mix in each egg separately, and do this for all 4 pieces. The dough is ready.
Step 3
For the filling: mix 120 grams of butter and the condensed milk with a mixer until smooth.
Step 4
The dough is placed on parchment paper, previously greased with butter using a teaspoon, in the shape of balls. Bake at 355°F for 30 minutes. Allow the pastries to cool. The filling can be added using a syringe or by cutting the pastry and adding the cream.
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