In the kitchen - French cream puffs. Le pate a choux!


Strawberries. Chantilly cream. French pate a choux. This is dangerous.
Recipe below

What you need:
130 ml of water
55g of butter (cut into little pieces)
Pinch of salt
Pinch of sugar
130g of all purpose flour (T.45) - make sure to sift flour before using
2 free range eggs
1 wooden spoon
Your arm strength, because your going to be stirring a lot.
A pipping bag (or just a zip-lock bag with a hole)

What to do:
-preheat oven to 220C/ 425F
1. In a saucepan add water, butter, salt, and sugar and bring to medium high heat.
2. When the butter is melted and the water starts to simmer or almost come to a boil, add in all the flour at once, take off heat, and start to stir rapidly with a wooden spoon until a large ball starts to form. Your saucepan should look clean except for the ball of dough (photo below).
3. Let the ball cool off for about 5 minutes or until lukewarm and start to add your eggs in one by one. This is important that you add your eggs in one at a time and really make sure that each egg is well incorporated into the dough. It might be a little gooey and hard to mix at first, but keep going, it will start to come together. When you're done adding the second egg, you are ready to add the pate a choux into the piping bag.
4. Pipe into small balls (photo below).
5. Cook for 20 -25 minutes at 220C/ 425F. If you see that your creams puffs are getting to dark and loosing the golden brown color, bring your heat down to 180C/350F. 

Bon Appetite Ya'll!