Light-as-Air French Pastry Puffs
Why These Are Special
☁️ Cloud-like choux pastry that melts in your mouth
🇫🇷 Classic French patisserie made approachable
🍯 Golden honey glaze or rich chocolate option
☕ Perfect with coffee for an elegant breakfast
Ingredients
Choux Pastry
1 cup (240ml) water
½ cup (115g) unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup (125g) all-purpose flour
4 large eggs
Glaze Options
Honey Glaze:
1 cup (120g) powdered sugar
2 tbsp honey
2-3 tbsp milk
Chocolate Glaze:
½ cup (90g) dark chocolate chips
2 tbsp heavy cream
Step-by-Step Instructions
1. Make the Choux Dough
- Preheat oven to 425°F (220°C). Line baking sheets.
- In saucepan, bring water, butter, sugar and salt to boil.
- Remove from heat; add flour all at once. Stir vigorously until smooth ball forms.
- Cool 5 minutes. Beat in eggs one at a time until shiny and pipeable.
2. Pipe & Bake
- Transfer dough to piping bag with ½-inch round tip.
- Pipe 1.5-inch mounds 2 inches apart.
- Bake 15 minutes at 425°F, then reduce to 375°F (190°C) and bake 15-20 more minutes until golden.
3. Glaze & Serve
- For honey glaze: Whisk ingredients until smooth. Dip puff tops.
- For chocolate glaze: Melt chips with cream; dip puffs.
Pro Tips
🚪 No peeking! Don’t open oven during first 15 minutes
💧 Egg adjustment: May need ½ egg less/more depending on humidity
🎂 Fancy version: Fill with pastry cream using piping tip
Serving Suggestions
🍫 Dust with cocoa powder for elegance
🍓 Serve with fresh berries
🥛 Perfect with café au lait
“Bite-sized pieces of Parisian heaven!” 🇫🇷✨
Storage: Best eaten same day. Re-crisp in 300°F (150°C) oven for 5 minutes if needed.