Simple Recipe for Cream Puffs

Put one egg in and stir it with the spoon. At first, it might not blend well with the dough, but eventually, it will mix in.

Next, add the second egg and continue doing so until both eggs are mixed in, resulting in a smooth dough for cream puffs, also known as choux pastry.

Step 5: Use a pastry bag!

Next, put your choux pastry dough into a pastry bag or plastic bag and use a round cake tip. Take a tall glass and place the bag inside. Then, fold the top of the bag over the edge of the glass to keep it open.

Next, put the choux pastry in the bag. If you use a plastic bag, simply cut off one of the corners with scissors.

Squeeze a small amount of dough in a circular motion onto a baking sheet lined with parchment paper or a silicone mat, making a circle about an inch and a half in diameter. The outcome will be a beautiful rounded shape or "hat."

This recipe will yield around 12 cream puffs of medium size. First, put them in the oven at 400 F/204 C for 15 minutes. Then, lower the temperature to 350 F/176 C and bake for another 30 minutes.

Do not open the oven too early to check on them. If you do, they might not rise as well. They need to have a golden brown color on the top.

Step 7: Prepare delicious homemade whipped cream for the cream puffs.

Next, while the cream puff shells are cooling down, it's time to prepare the tasty sweet whipped cream. If you like, you can also make a custard. I usually choose one or the other depending on how I feel.