Sometimes I never try things because just reading recipes with all the long instructions and all the do’s and don’ts is enough to put me off. I don’t think making a Choux pastry is all that difficult. My Choux pastry turned out light and airy, crisp on the outside with a hollow centre. Exactly how a Choux pastry should be. The ingredients used to make choux pastry is just milk, butter, flour and eggs. There are recipes that call for salt and sugar too. I didn’t add any as the sweetness from the caramel and cream was enough. I also used salted butter so I didn’t add extra salt. You can also use this Choux Pastry to make Eclairs and Profiteroles. There is no raising agent used in the Choux Pastry, it needs a high moisture content to create steam and this is what puffs up the pastry.
If you fail the first time please don’t give up. Everything becomes easier with a little bit of practice. I did not get mine perfectly right the first time but now I feel like a pro. There are two rules when making this yummy Cream Puffs with Caramel and Cream, Measure your ingredients correctly and Do not open the oven door whilst it’s baking.
There are bakers that use water instead of milk for the pastry. I prefer milk as it makes it lovely and rich. Some also moisten the parchment paper before piping out the pastry but I didn’t do this and it still turned out great. For the filling I used store bought caramel, you know I like easy…haha, with some whipped cream. If you do try this recipe please drop me a comment. More Sweet Treats: Dulce De Leche Cookies Caramel and Custard Danish Slices If you loved this, please share!
