Nun's Puffs Choux Pastry (Print Version)
# Ingredients:
→ Dough
01 -
113 grams unsalted butter
02 -
240 milliliters whole milk
03 -
95 grams all-purpose flour
04 -
4 large eggs
05 -
7 to 15 milliliters granulated sugar, optional, for added sweetness
→ For Finish and Serving
06 -
Granulated sugar, for sprinkling
07 -
Honey, for drizzling, optional
08 -
Whipped cream, optional, for serving
09 -
Fresh fruit or berries, optional, for serving
# Instructions:
01 -
Preheat oven to 190°C. Generously grease a standard muffin tin, including the rims.
02 -
In a medium saucepan, melt butter over medium heat. Add milk and bring mixture just to a low boil.
03 -
Add flour to the saucepan all at once. Stir vigorously with a wooden spoon over low heat until the mixture forms a cohesive dough that pulls away from the sides.
04 -
Remove saucepan from heat and allow dough to cool for 5 minutes.
05 -
Add eggs one at a time, mixing each in thoroughly with a wooden spoon before adding the next. The mixture may appear to separate initially but will become smooth and glossy.
06 -
Divide the dough evenly among the prepared muffin cups. Sprinkle the tops lightly with granulated sugar.
07 -
Bake for 30 minutes until pastries are well puffed and golden brown.
08 -
Cool slightly. Drizzle with honey and serve with whipped cream or fresh fruit as desired.
# Notes:
01 -
Extra sugar in the dough is optional; most sweetness comes from the sugar topping and accompaniments like honey or fruit.
02 -
For the best rise and texture, do not open the oven during the initial baking phase.