8 eggs
1 cup (200g) of unsalted butter
2 cups (1/2 liter) of water
3 1/2 cups of all-purpose flour
1 tablespoon of refined salt
8 eggs
1 cup (200g) of unsalted butter
2 cups (1/2 liter) of water
3 1/2 cups of all-purpose flour
1 tablespoon of refined salt
1
Bring the water, butter, and salt to a boil in a saucepan
2
When the mixture comes to a boil, add the flour and mix immediately until smooth
Remove from heat and let cool
3
Once the dough is cold, place it in an electric mixer and beat on low speed, adding the eggs two at a time, until the mixture becomes creamy and just forms a ribbon when lifted by the beater
4
Place a thin layer of butter in a baking dish and fill with the dough using a piping bag with a smooth tip
Pipe into balls and bake in a preheated oven at medium to high heat (180-200°C) for approximately 25-30 minutes
5
Once cooled, puncture the center of each cream puff and fill with your desired ice cream.