Cream Puffs (Choux Pastry)

Ingredients

• 250 mlWater
• 250 gWheat flour
• 260 gButter
• 8 pcsEgg
• 10 gSugar
• 0.5 gNutmeg

Instructions

1. 1

   Make the dough

   • Preheat the oven to 220 °C top/bottom heat (200 °C fan).
   • Bring the water and 250 g butter to a boil in a medium saucepan.
   • Stir in the flour all at once and mix vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball.
   • Remove from heat and let the dough cool briefly (it should remain warm).
   • Stir in the eggs one at a time while constantly mixing: add the next egg only when the previous is fully incorporated. Finally add grated nutmeg (or lemon zest).
2. 2

   Shape and bake

   • Grease a baking sheet with the remaining approx. 10 g butter or line it with parchment paper.
   • Place spoonfuls of dough onto the sheet (or pipe with a large nozzle), leaving enough space.
   • Bake immediately in the preheated oven: 10–12 minutes at 220 °C, then reduce to 180 °C and bake another 10–12 minutes until golden and dry. Do not open the oven door while baking.
   • Remove, cool slightly and sprinkle with sugar while still warm. Serve immediately.