How To Make Cream Puffs With Fresh Milled Flour | Profiteroles | Pate A Choux Pastry

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.

Make pastry cream first, refer to the fruit tart video for details.

Cover the pastry cream and refrigerate to cool while making shoe pastry.

Mill 150 g of flour using a grain mill, half soft white wheat and half cimut.

In a saucepan, add 8 tablespoons of butter, 1 cup of water, and 1 tablespoon of sugar; bring to a boil on medium-high heat.

Once boiling, remove from heat and add flour all at once, stirring until it forms a paste-like consistency.

Return to medium heat and cook until the dough is shiny and slightly steaming, about 1 minute.

Let the dough cool for about 10 minutes until it is below 125°F before adding eggs.

Add eggs one at a time, mixing well after each addition, using a mixer or by hand.

Preheat the oven to 425°F.

Pipe the dough onto parchment-lined baking sheets in circles about 1.5 inches wide and 1 inch tall, leaving about an inch apart.

Bake at 425°F for a few minutes, then reduce the temperature to 375°F and continue baking until golden and puffed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens