Failproof Pouffy Choux Pastry Puffs Recipe (ard 50 puffs)

120g unsalted butter
120g sifted plain flour
240ml water
4 cold eggs(ard 55g each)
1 teaspoon vanilla extract
Any flower piping tip(2D,1M or sakura tip)

1. Preheat oven to 195 degrees.

2. Heat unsalted butter and water together in a pot over low heat.

3. Once butter melted, remove from heat and add in sifted flour. Stir till a dough forms. Place pot back to low heat and stir till dough does not stick to pan and turn to a more yellowish dough. I stir ard 2 mins.

4. Remove from heat and pour dough into mixer bowl and mix for ard a min to slightly cool the dough. Pour in vanilla extract. Add cold eggs, 1 at a time(very important), mix till egg is absorb into dough each time before adding in the next egg. If u pour eggs all at one time, the dough will be too watery to pipe and wont have any design on it. The texture of the dough batter looks like in my photos, will stay onto the mixer blade, not stiff likecookie dough or runny like cupcake batter.

5. Cut a hole in the piping bag and place ur desired tip. I used another piping bag for the dough batter so easier to remove piping tip and no mess. For the piping bag holding the dough batter,pls cut a hole bigger den the piping tip itself so when u put the dough piping bag in, wont have extra piping bag plastic peeking out through the tip.

6. Pipe ard small cookie size onto baking paper and space each apart as they will expand while baking.

7. Bake for 14 mins at 195 degrees and lower temperature to 170 degrees and bake for another 12 mins. I’m using Rowenta 7868 Top and Bottom Heat bottom second rack. Different oven have different temperatures, if u are using a fan force oven,pls lower temp to 10 degrees. Once baked, remove from oven and use a toothpick to poke a hole in each puff so moisture will not be retain inside when cooling. The inside of a successful puff is hollow and fluffy.

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