I will tell you tomorrow how obsessed I was with these pastries. But until I reveal my ultimate shame, I suggest you find out for yourself how easy this pastry is to work with and how addicting these little babies can become.
Especially if you have some spare strawberries lying around.
I have to say, pastry dough in any form is usually pretty intimidating to me. You know, don’t chill it for long enough or handle it too much and it’s all to waste. But all you really need to watch with choux dough is its consistency. It should be really soft, but not so soft that you can’t pipe it into shapes. They key is to add the eggs slowly and test the consistency often. If you pull a spoon out of the dough, the tip of the peak should fall over. If it stands up, you need more eggs.
Also make sure to bake the choux to an even golden brown–no light sides. They’ll deflate like a week-old birthday balloon if they have light sides. Sad, really. But once that is out of the way, you’re really golden any way you look at it.
Adapted from Food Network
1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar plus 1/8 teaspoon salt (for sweet)
1 teaspoon salt (for savory)
5 3/4 ounces flour
1 cup eggs, about 4 large eggs and 2 whites
Preheat oven to 425 degrees F.
Boil water, butter, and salt or sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.
Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam.
When cool, whip 1 cup (or more as needed) heavy cream with 1 teaspoon vanilla and 1 tablespoon powdered sugar. When ready to serve, cut the cream puffs in half and pipe cream onto the bottom halves of the pastries. Replace top half and dust with powdered sugar. Serve immediately, as the pastry will become soggy once it is filled.