Choux Pastry and Pastry Cream

Fill light and fluffy choux pastry dough with decadent pastry cream.

Recipe courtesy Legacy Bagelry & Bakery

Yields | 3 cups |

  • 2⁄3 cup water
  • 2⁄3 cup milk
  • 2⁄3 cup butter
  • 2⁄3 Tbsp sugar
  • 1 tsp salt
  • 2⁄3 cup all-purpose flour
  • 5 large eggs

| Preparation | In a medium saucepot over medium-high heat, combine water, milk, butter, sugar and salt and boil for approximately 30 seconds. Remove pot from heat.

Sift flour into mixture in pot, stirring constantly, until fully combined. Place mixture over medium-high heat and stir constantly for approximately 30 seconds. Remove from heat and allow to cool until lukewarm or room temperature.

In a mixing bowl, whisk eggs. Pour eggs into cooled mixture and stir until smooth. The Gereckes recommend making éclairs, cream puffs or savory choux buns filled with herb cream cheese with the pastry dough.