Cream Puffs (Choux à la Crème) golden and creamy

1 Put the water, butter, salt in a saucepan and bring to a boil.

2 Remove the saucepan from the heat and add the sifted flour all at once.

3 Work everything together with a spatula over the heat for 1 minute without stopping stirring.

4 Put this hot ball in a bowl and add 1 egg after the other.

5 When the dough is shiny and detaches from the sides and the spatula, do not add any more eggs.

6 Place balls of dough approximately 3 centimeters on a buttered baking sheet sprinkled with flour.

7 Bake 25 to 30 minutes in a fairly hot oven on the middle shelf.

8 Do not open the oven door during the first quarter hour of cooking, as the cream puffs would collapse.

9 Meanwhile prepare the pastry cream.

9 Let the cream puffs and cream cool then fill them using a piping bag.

10 Sprinkle the cream puffs with powdered sugar and do not wait to enjoy them.
If possible prepare the cream puffs the day before and the pastry cream on the same day for more pleasure.