Cream Puffs

Pâte a Choux (Pastry) Ingredients:

• ½ Cup - Milk

• ½ Cup - Water

• 6 TBSP - Butter

• 1 Cup - Flour

• ¼ Tsp - Salt

• 1 Tsp - Sugar

• 4-5 - Eggs

Crème Chantilly (Filling) Ingredients:

• 1 Cup - Milk

• ½ Tsp - Vanilla

• 1-2 TBSP - Powdered or Granulated Sugar

Preparation:

1. Combine flour, salt, and sugar in a bowl. Crack eggs in separate bowl. Set both aside.

2. In a saucepan, bring milk, water, and butter over medium to medium high heat.

3. Remove from heat and add flour. Begin stirring and return to heat until combined.

4. Once combined, remove from heat and continue stirring until mixture has cooled to prevent eggs from scrambling when added.

5. Add eggs, one at a time, and stir to combine until dough holds together but falls off spoon. Begin with 4 eggs adding 1 egg if needed.

6. Place dough in a ziploc or pastry bag. Squeeze ½’ round dollops onto a parchment lined baking sheet.

7. Bake at 450º for 10 minutes. Reduce heat to 375º and cook for an additional 13-15 minutes until golden brown.

8. Remove from oven and immediately pierce a hole in the bottom for filling. Let cool.

9. Whip together filling ingredients, place in a pastry or ziploc bag, then fill pastry.

10. Serve and enjoy!

Tips:

• Use a wet finger to pat down points on dough before baking.

• Use a toothpick or skewer, pierce bottom and rotate making a hole to fill.

• Get creative! Dip in melted chocolate or slice in half and fill with ice cream. YUM!