Ingredients
1 1/2 c. water
1 stick unsalted butter
1 tbsp. unsalted butter
1 tsp. sugar
1/2 tsp. salt
1 1/2 c. all-purpose flour
8 large eggs
Sweetened whipped cream
raspberries
Chocolate Pastry Cream
confectioners’ sugar
Preparation
Step 1Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.Step 2In a large saucepan, combine the water, butter, sugar, and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.Step 3In a bowl, beat 7 eggs and add to the dough in four batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons. If necessary, beat in the remaining egg.Step 4Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them. Spray the mounds with nonstick cooking spray. Bake the choux for about 35 minutes, until browned and puffed, shifting the sheets from top to bottom and front to back halfway through. Let cool completely.Step 5Using a serrated knife, slice off the tops and reserve. Fill the bottom halves with sweetened whipped cream and fresh raspberries, or Chocolate Pastry Cream. Replace the tops, dust with confectioners’ sugar, and serve. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
