BASIC PASTRY

5 Remove from heat, dump in the flour and sir hard with a wooden

spoon for about 30 seconds. Return the pot to medium heat and
keep stirring for an additional 30-60 seconds. You’ll see the dough
start forming a ball and not sticking to the pot.

6 Transfer the dough you the bowl of your stand mixer fitted with a

paddle attachment or a large bowl if using an electric hand mixer.
Run the mixer on low and let the dough cool just a bit then add
the eggs one at a time. If the mixture isn’t silky, clinging to the
paddle and gently falling off then add the 4th egg.

7 Transfer the dough to a piping bag fitted with a large round tip

and pipe 1.5-2 inch dots about an inch high onto a parchment lined
backing sheet. Wet your finger and pat the tops down then brush
with an egg wash.
Bake at 425F for about 20-25 minutes or until puffed and golden
brown. Pierce each puff with a skewer then bake another 3-4
minutes, this will let the steam inside escape and allow them to
become crispy. You can crack the oven open and let them hang
out after baking to further dry them out if desired.

8 Whip the cream and sugar to make the whipped cream then

remove the chilled pastry cream from the fridge and whisk to
break up and smooth. Whisk about ½ cup of the whipped cream
into the pastry cream then add the rest and fold in until
combined.
Cut the cooled puffs across and pipe cream into the void. Place
cap on, dust lightly with powdered sugar and enjoy your cream
puffs!

How to Cream Puffs
Play the video !