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1
We want to get the pastry in the oven whilst it is still hot so make sure to line the baking tray first and prepare your piping bag to save time.
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2
Sift together the powdered ingredients.
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3
Add milk, water, butter, salt and sugar to a pan and boil.
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4
Once it looks the same as this photo.
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5
stop the heat and add the powdered ingredients all at once.
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6
Mix in quickly with a wooden spatula to get rid of any lumps.
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7
Once the mixture gathers together into a ball, re-heat the pan to a medium heat and mix well for another 1 - 2 minutes.
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8
Transfer the mixture to a bowl and add the egg little by little.
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9
Add the first 2 eggs a little at a time, and add the third very slowly, keeping an eye on the softness of the dough.
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10
The mixture is ready once you scoop it out with a ladle and it takes 3 - 4 seconds to fall slowly, forming a triangle shape at the end.
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11
3 full eggs might actually be a bit too much so that's why you should add the third egg slowly.
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12
Add the mixture to a piping bag fitted with a 1 cm round tip and pipe onto the baking tray leaving plenty of space between each dollop.
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13
Wet your fingertip with water and use it to lightly even out the surface of the cream puffs.
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14
Use a fork to fix any indentations and flatten the top.
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15
This will help the cream puffs rise more beautifully.
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16
If you're adding almonds, first make a glaze with the leftover egg from step 5.
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17
Lightly brush it over the top and sprinkle the almonds over it.
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18
Gently push these almonds in slightly with your fingers.
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19
Preheat the oven to 200C.
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20
When the cream puffs go in, quickly lower the temperature to 190C and bake for 25 minutes, then a further 20 minutes at 170C.
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21
They should look like this when baked.
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22
When cutting a slit into the cream puffs, slice the slit at a slant so that when you fill it with custard cream you can see a bit peeking out.
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23
Fill with plenty of custard cream and sprinkle with powdered sugar.
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24
The finished cream puffs.
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25
You can make eclairs with this recipe too.
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26
Try making some delicious custard cream from this recipe too.
