Cream Puffs/Baked Bigne di San Giuseppe

An Italian in my Kitchen
Serves: 10 Save

Ingredients (11)

  • FOR THE CHIOUX PASTRY:
  • 3/4 cup water (176 grams)
  • 11/2 teaspoons sugar
  • 7 tablespoons butter (98 grams)
  • 1 pinch salt
  • 1 cup flour (130 grams)
  • 4 large eggs (room temperature) (each egg should weigh 60-61 grams with shell)
  • CHANTILLY CREAM FILLING:
  • 1 cup whole or whipping cream (240 grams)
  • 1/2 teaspoon vanilla
  • 2 tablespoons icing /powdered sugar (sifted)

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Directions

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