This is the second part in my series for “Piece montee“.

In the first part i made some creme patissiere, the filling for the cream puffs.

In the final part we will pipe the cream to the puffs and assemble them with caramel to a pyramid.

Ingredients

• 1/2 liter water (some use 1/4 liter water, 1/4 liter milk)
• 8 oz butter
• 8 to 9 eggs +1
• 10 oz flour
• 3 oz sugar

Heat the water and butter to near boiling point. Remove from the hear. Drop all the flour in one time and mix with a wooden spoon. the batter will come off the walls of the pan and will be smooth.

Pu

t in the food process for a few minutes to evaporate some of the water, or return to low heat and keep mixing for a minute.

Add the eggs one at a time. for the 9th egg, mix the egg in a small bowl and pour a little bit at a time so you can control how much egg you add.

Pipe the dough to a cooking sheet.

With a brush, wash the puffs with a little bit of milk and an egg. With a fork flatten them a little.

Cook for about 40 minutes at 400F.

Your puffs are ready for piping.

 

You can also pipe them long and make eclairs!