How to make Choux Pastry - Cream Puffs without a piping bag | Bakes in 30 minutes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat.

heavy cream

🥗Healthier: whipped coconut cream

💰Cheaper: whipped topping

Whipped coconut cream is dairy-free and lower in calories.

Preheat the oven to 200°C (390°F).

Sieve bread flour into a small bowl and mix with sugar; set aside.

Grease proof the baking tray and pour water over it, then tap to remove excess water.

In a saucepan, combine cold water and cubed butter; heat until butter is melted and mixture is simmering.

Remove from heat and add the sifted flour and sugar mixture; beat with a wooden spoon until it forms a ball and no longer sticks to the sides.

Add a quarter of the eggs at a time, mixing until the dough is smooth and elastic.

Shape the dough into balls using half to two-thirds of a tablespoon at a time, smoothing the edges.

Place the shaped dough onto the baking tray.

Bake for 14 minutes, then turn the tray and increase the oven temperature to 220°C (430°F) and bake for an additional 14 to 17 minutes until golden.

Slice the cream puffs near the base to fill with whipped cream.

Make a ganache by heating cream over a double boiler, then adding finely chopped dark chocolate and honey; let cool before pouring over cream puffs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens