Cream Puffs/ Bigne di San Giuseppe

Cream Puffs


Eggs Butter Water Salt Flour

Step 1

In a medium pot add the water, butter, salt & teaspoon of sugar and bring to a boil.

Step 2

Immediately stir in the flour then place back on the heat and cook.

Step 3

Place the dough in the mixer and beat in the eggs one at a time.

Step 4

The choux is ready when it is creamy falls in a stream from the paddle.

Step 5

Make mounds on the prepared cookie sheets and bake.

Step 6

When cool fill with a Chantilly cream or an Italian pastry cream.

Step 7

Dust with powdered sugar and serve!