MOM'S FAMOUS CREAM PUFFS

MOM’S FAMOUS CREAM PUFFS

°250 g water

°80 g butter

°1 C. Salt

°125 g flour

°three or four eggs, depending on the absorption capacity of the flour

Water and butter bring to the boil in the pot, add flour and salt and stir vigorously until a ball of dough forms.

Return the pan to low heat to dry the noodles. Stir constantly until a thin film begins to form around the edges of

the pan (this will take about a minute), remove the batter from the heat.Begin incorporating the eggs one at a

time, moving the dough around until the egg is completely absorbed. To top the egg, beat it in a bowl and

gradually add more until the dough takes the shape of a duck’s bill while lifting it with a spoon.

Put the dough in a piping bag, place it on a baking tray lined with baking paper and brush it with egg yolk

(sprinkle with granulated sugar if necessary).

Bake in a preheated oven at 180 ° C for half an hour, making sure not to open the oven at any time during

cooking so that the puff pastry does not fall.

Serve the puff pastry pockets filled with pastry cream, sprinkled with powdered sugar or glazed with chocolate.

Enjoy!