Cream Puffs / Baked Bignè

Name: Cream Puffs / Baked Bignè
Ingredients: FOR THE CHIOUX PASTRY; 3/4 cup water (200 ml); 1 tablespoon sugar; 7 tablespoons butter (100 grams); pinch salt; 1 cup flour (130 grams); 4 eggs ((each egg should weigh 60-61 grams with shell)(room temperature)); 1/4 cup sugar (45 grams); 1 egg yolk; 1/4 cup flour (37 grams); 1 cup milk (250 grams); 1 cup whole or whipping cream; 1/2 teaspoon vanilla; 2 tablespoons icing /powdered sugar ((sifted))

"Baked Bignè, Cream Puffs or Even Profiterole these chioux pastry baked pastries are delicious. Filled with a sweetened whipped cream or even a simple Italian Pastry Cream. You can make this easy to follow Cream Puff Recipe in about an hour. A classic dessert will be a big hit with everyone. Cream Puffs I haveContinue Reading..."

INGREDIENTS

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FOR THE CHIOUX PASTRY

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3/4 cup water (200 ml)

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1 tablespoon sugar

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7 tablespoons butter (100 grams)

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pinch salt

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1 cup flour (130 grams)

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4 eggs ((each egg should weigh 60-61 grams with shell)(room temperature))

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1/4 cup sugar (45 grams)

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1 egg yolk

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1/4 cup flour (37 grams)

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1 cup milk (250 grams)

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1 cup whole or whipping cream

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1/2 teaspoon vanilla

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2 tablespoons icing /powdered sugar ((sifted))

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