Cream Puffs Draft

How I make it

Choux pastry

1. Preheat the oven to 400°F (200°C).

2. Bring the water, butter, sugar and salt to a full boil in a saucepan.

3. Add the flour all at once and stir vigorously into a smooth dough with no lumps.

4. Keep cooking and stirring for 1-2 minutes, until the dough forms a smooth ball that pulls away from the sides of the pan.

5. Remove from the heat and transfer to a stand mixer with the paddle. Mix on medium for 2 minutes to cool it slightly.

6. Add the eggs one at a time while mixing, waiting until each is absorbed before adding the next, until the batter is thick, smooth and glossy.

Piping and baking

1. Line a baking sheet with parchment paper. Transfer the batter to a piping bag with a ⅜-inch (1 cm) plain tip.

2. Pipe well-spaced mounds 1½ inches (4 cm) wide for cream puffs, or strips ¾ inch (2 cm) wide and 3-4 inches (8-10 cm) long for eclairs.

3. Pat down the peaks with a wet pastry brush to flatten them.

4. Bake for 20 minutes without opening the oven, until puffed and browned.

5. Open the oven door slightly to let the steam out and bake 5 more minutes to dry them, until they feel light.

6. Cool slightly and cut a small slit in the bottom of each puff with a small knife to let the steam out. Pierce eclairs on the side.

7. Move to a rack to finish cooling.

Filling and coating

1. Whip the filling ingredients into a firm cream and transfer to a piping bag with a tip about ¼ inch (½ cm) wide.

2. Insert the tip into the slit and pipe in the filling.

3. Melt the chocolate in the microwave, add the butter and whisk until it melts and the mixture is smooth and glossy.

4. Let cool a little and dip the tops of the puffs in the coating.

5. Serve right away or refrigerate until serving.

What I've learned

• When the eggs go in, the dough breaks into clumps, and that's fine. Keep mixing and it comes back together into a glossy batter.
• I pierce eclairs on the side, which makes them easier to fill.