This article is also available in: Italian
Puffs are small desserts made of choux pastry. With a neutral flavour, they lend themselves to a variety of sweet and savoury fillings. Custard, chantilly cream and whipped cream are the most used fillings to stuff these small dessert.
INSTRUCTIONS FOR 2 BAKING SHEETS
PREPARATION TIME 15 minutes
COOKING TIME 10/15 minutes
• 100g water
• 100g milk
• 100g butter
• 100g flour
• 4 eggs
• A pinch of salt
• Finely chopped pistachios
• Freeze-dried raspberries
• 500g vanilla custard
In a saucepan, pour milk, water, butter and a pinch of salt. Add flour all at once. Continue to stir until the dough stops sticking to the pan.
Chill and then add the eggs one at a time.
Transfer the dough to a pastry bag. Pipe 1cm circles onto a baking sheet lined with parchment paper and bake at 180°C for 10/15 minutes depending on the size of the choux.
Once completely cooked, let them cool and then fill as you wish.
Partially plunge your stuffed puffs into chocolate and then dust with freeze-dried raspberry powder and chopped pistachios!
THE CHEF’S SUGGESTION
Do not open the oven while puffs are baking because that will encourage them to collapse.
Translated by Veronica Depaoli