We want to get the pastry in the oven whilst it is still hot so make sure to line the baking tray first and prepare your piping bag to save time. Sift together the powdered ingredients.
Add milk, water, butter, salt and sugar to a pan and boil. Once it looks the same as this photo.
stop the heat and add the powdered ingredients all at once. Mix in quickly with a wooden spatula to get rid of any lumps.
Once the mixture gathers together into a ball, re-heat the pan to a medium heat and mix well for another 1 - 2 minutes.
Transfer the mixture to a bowl and add the egg little by little. Add the first 2 eggs a little at a time, and add the third very slowly, keeping an eye on the softness of the dough.
The mixture is ready once you scoop it out with a ladle and it takes 3 - 4 seconds to fall slowly, forming a triangle shape at the end. 3 full eggs might actually be a bit too much so that's why you should add the third egg slowly.
Add the mixture to a piping bag fitted with a 1 cm round tip and pipe onto the baking tray leaving plenty of space between each dollop. Wet your fingertip with water and use it to lightly even out the surface of the cream puffs.
Use a fork to fix any indentations and flatten the top. This will help the cream puffs rise more beautifully.
If you're adding almonds, first make a glaze with the leftover egg from step 5. Lightly brush it over the top and sprinkle the almonds over it. Gently push these almonds in slightly with your fingers.
Preheat the oven to 200°C. When the cream puffs go in, quickly lower the temperature to 190°C and bake for 25 minutes, then a further 20 minutes at 170°C.
They should look like this when baked.
When cutting a slit into the cream puffs, slice the slit at a slant so that when you fill it with custard cream you can see a bit peeking out.
Fill with plenty of custard cream and sprinkle with powdered sugar.
The finished cream puffs.
You can make eclairs with this recipe too (Refer to recipe ID: 1458952).
Try making some delicious custard cream from this recipe too (Recipe ID: 1443986).
Story Behind this Recipe
I made choux pastry for the first time in ages and it came out tasting really good. Adding almonds to the choux pastry makes it smell so amazing, I really love this recipe.
Please get these in the oven as quickly as possible whilst still warm. If you can't get it to pipe out properly put the mixture back in the bowl and keep it heated at an appropriate temperature suspended over a bowl of hot water. Baking time will vary depending on your oven so please adjust it accordingly.