Best Stuffed Choux Pastry Recipe

Directions

• Cream the butter and sugar together with a spatula.
• Beat in the flour and mix until becoming dough.
• Knead the craquelin and roll it between two pieces of parchment paper until very thin.
• Put it in the fridge for 20 minutes.
  
• PATE A CHOUX PREPARING
• Combine the butter, water, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
• Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1-2 minutes.
  
• Remove from heat and allow to cool down for 15 minutes before adding the eggs.
• With the mixer running on low speed or using a spatula, add the eggs to the mixture (the mixture will look curdled at first), but will begin to come together as the mixer runs.(choux pastry desired texture is: shiny, thick, and smooth consistency).
• Transfer choux pastry dough to a piping bag fitted. Pipe 1 1/2-inch on the baking sheets, leaving 1 inch between them. smooth down the peaks.
  
• Take the craquelin out of the fridge. Use the rings to cut out the craquelin into circles the same size as your choux and place them on top of each one.
  
• Bake at 190C for 20 minutes until golden brown. (Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up).
• Remove from the oven and transfer to a cooling rack. Allow cooling completely before filling.
• Fill them with whipped cream or any filling you prefer.