Use a pastry bag with either a straight or star tip to pipe three dozen round balls of pâte à choux onto a sheet pan.
2
Bake at 400°F (204°C) until pastry is evenly brown with a rigid, hollow structure.
3
Allow to cool.
4
Fit a pastry bag with a small or medium pastry tip and fill it with chantilly cream.
5
When baked pâte à choux is fully cool, use the tip of the pastry bag to poke a hole in the side of a ball†. Inject chantilly cream into the hollow interior of the ball. Repeat with the remaining balls
6
**Refrigerate at or below 41°F (5°C) until service.
7
Dust each cream puff with powdered sugar before serving.
Nutrition Information
Calories
354
Fat (g)
27
Protein (g)
7
Carbohydrate (g)
21
Cholesterol (mg)
278
Sodium (mg)
189
Key
* =
Time/Temperature Control for Safety Food
** =
Critical Control Point
† =
Ingredient/Method Note
Note
Alternately, cream puffs can be filled by cutting them in half, piping filling into the bottom half and replacing the top.