Known as pâte à choux , this dough uses high moisture to create steam in the oven, puffing the pastry into a hollow, golden shell with a crisp exterior.
Let the dough cool slightly before adding eggs one by one. The final texture should be glossy and fall off a spoon in a "V" shape.
Return the mixture to the heat and whisk constantly until it thickens into a rich, smooth pudding. Stir in a bit of butter at the end for shine.
Creampje -
Known as pâte à choux , this dough uses high moisture to create steam in the oven, puffing the pastry into a hollow, golden shell with a crisp exterior.
Let the dough cool slightly before adding eggs one by one. The final texture should be glossy and fall off a spoon in a "V" shape.
Return the mixture to the heat and whisk constantly until it thickens into a rich, smooth pudding. Stir in a bit of butter at the end for shine.
