Spiced Pâte à Choux (cream puffs)
subtly spiced cream puffs, perfect stuffed with pumpkin ice cream or whipped cream
Ingredients
- 1 stick of unsalted butter cut into 10-12 pieces
- 1 cup water
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup 5 ounces unbleached all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 large eggs
Instructions
- Preheat oven to 425 F.
- Whisk together flour, sugar, salt, and spices.
- In a medium sauce pan combine water, butter. Bring to a boil. Remove from heat.
- Add flour and stir vigorously with a wooden spoon until mixture forms a ball.
- Return to medium heat and continue working to dry out the dough, about another minute.
- Transfer mixture into bowl of a stand mixer and beat on medium for a minute to cool the dough. With the mixer on stir or lowest speed add the eggs, 1 at a time, making sure each egg is completely incorporated before continuing. Once all eggs have been added and the mixture should be shiny, elastic (ie: pass the string test, see notes), and stick to the sides of the bowl.
- Pipe or scoop dough into golfball-size rounds, 2 inches apart on parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once removed from the oven pierce with a paring knife to release steam.