Mhhhmhhhhmhmmmhmmmhhmm… Pate à Choux filled with cream and topped with sugar glaze and funny sprinkles. This weekend’s treat turned out so cute. I must admit I had my head in the clouds at the beginning. This batter needs concentration and good timing, which I usually have, but this Friday it was different. After saving money for so long, I fonally got my NIKON D5200! Best gift to myself ever! :D

I had prepared the dought and it looked quite good, piped it onto the baking sheet and… I noticed i had forgotten the baking powder. Oh crap. Scraped down all the heaps of dough into a bowl again and stirred in the powder. Shame on me.

Nevertheless, it turned out quite well, they baked as they should, became so large and puffy. My brother decorated them with store-bought royal icing and put sprinkles on top. Oh yeah. I must tell, that the combination was perfect for our European tongues, the cream filling alone was not sweet enough, but the sugar glaze made it perfect. Now I can’t help but give you the recipe for these babies…

Pate à Choux

50 g (1 2/3 oz.) butter/margarine
250 ml (1 cup + 1 tbsp) water
1 pinch salt
150 g (1 1/4 cup) flour
4 large or 5 medium-sized eggs
1 tsp baking powder

Cream filling:

250 g (8 oz.) curd (40% fat)
250 ml (1 cup) heavy cream
3 tbsp powdered sugar (or to taste)

Topping:

royal icing
sprinkles

Preheat oven to 200°C (400°F).
Bring water, butter and salt to a boil in a medium saucepan. Add all the flour at once and stir with a wooden spoon until the dough forms a ball and detaches from the edges of the bowl.

Remove the pan from heat and stir in 1 egg at once, using kneading hooks.

Let the dough cool for 3 minutes. Stir in one egg after the other, incorporate each one very well before you add the next one. Stir in the baking powder in the end.

Fill a piping bag (large round or star tip) with dough and pipe heaps onto a baking sheet covered with wax paper.

Bake for exactly 30 minutes. DO NOT OPEN THE OVEN TO LOOK!

Cut a hole into the lower part of the puffs and let them cool.

Beat the heavy cream until stiff, then add the curd and stir until smooth. Stir in the powdered sugar. Fill the puffs with cream using a piping bag.

Dacorate. Eat.