To make this basic dough you need precision and patience, as always in pastry making, but with the right instructions I’m sure you will succeed perfectly!
Follow all the steps carefully for a perfect outcome of your cream puffs, which must be beautifully puffed but empty and well honeycombed inside!
Ingredients
- 150ml water
- 75 g butter
- 113 g flour
- 3 eggs, medium
- 1 lemon zest
- 1 pinch salt
- 1 teaspoon sugar
Instructions
- Boil the water with the butter and 1 teaspoon of sugar and bring to the boil.Add the lemon zest and sugar.Remove from the heat and pour in all the flour at once and mix vigorously.
- Put it back on the medium heat and cook the pasta for about 4 minutes until it comes away from the edges and is a nice golden colour.
- Place the dough in a large bowl or in the planetary mixer and work it until it cools (it should no longer smoke!!) with the ako whisk and the whisk, wait at least 5 minutes.Beat the eggs and add a couple of spoons at a time, I recommend very slowly!
- Transfer the dough into a pastry bag with a 1cm star nozzle.Do not overfill the bag and close the opposite end tightly so that the dough does not come out while squeezing.
- Cook in a hot static oven at 200° for 15/17 minutes then lower to 180° and cook for another 10 minutes. If you still see them pale, continue cooking for another 3 minutes or so.Continue cooking for the last 5 minutes in a semi-open oven at 160°.Turn off the oven, open the door completely and leave them to cool inside for about 10 minutes.
