Cream Puffs/ Bigne di San Giuseppe
Eggs Butter Water Salt Flour
In a medium pot add the water, butter, salt & teaspoon of sugar and bring to a boil.
Immediately stir in the flour then place back on the heat and cook.
Place the dough in the mixer and beat in the eggs one at a time.
The choux is ready when it is creamy falls in a stream from the paddle.
Make mounds on the prepared cookie sheets and bake.
When cool fill with a Chantilly cream or an Italian pastry cream.
Dust with powdered sugar and serve!