Decadent Cream-Filled Choux Pastries

1. Preheat the Oven

First, preheat your oven to 400°F (200°C, gas mark 6). Prepare two large rimmed baking sheets by lining them with parchment paper, and place your oven racks in the upper and lower thirds of the oven. Once the oven is preheated and you place the dough, lower the temperature to 375°F (190°C, gas mark 5).

2. Boil Water, Butter, and Salt

In a small saucepan, combine the water, unsalted butter, and kosher salt. Bring this mixture to a boil over high heat.

3. Add Flour

As soon as it reaches a rolling boil and the butter has melted, remove the pan from the heat and immediately stir in the all-purpose flour with a wooden spoon. Continue stirring until the mixture forms a ball and pulls away from the sides of the pan, indicating that the flour is thoroughly incorporated.

4. Evaporate Excess Moisture

Return the saucepan to very low heat and continue to stir the dough for 1 to 2 minutes. This step helps evaporate excess moisture, ensuring that your dough is shiny and smooth, which is crucial for the right texture of your choux pastries.

5. Cool and Add Eggs

Remove the saucepan from the heat again and allow the dough to cool slightly. Then, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This step is critical; the dough will look like it is separating at first, but keep stirring until it comes back together into a smooth, glossy batter.

6. Form Mounds

Spoon the dough onto the prepared baking sheets, forming 30 small mounds about the size of unshelled walnuts. Space them at least 1 inch (2.5 cm) apart to allow for expansion. If the dough forms peaks, gently pat them down with dampened fingertips to ensure smooth, domed tops.

7. Bake

Place the baking sheets in the oven and immediately reduce the temperature to 375°F (190°C, gas mark 5). Bake for 18 to 25 minutes, rotating the pans between the racks and turning them around halfway through to ensure even baking. Your pastries should be a deep golden brown when done.

8. Cool and Poke Holes

Once baked, transfer the choux pastries to a wire cooling rack. Using a small knife, poke a tiny hole in each puff to let the steam escape. This step is essential to prevent the pastries from becoming soggy inside. Let them cool completely before filling with your favorite cream.