A cream puff or chou à la crème is a French based pastry ball filled with custard cream, whipped cream or ice cream. This puffs may be decorated with powdered sugar dusting or chocolate syrup dipping or also eaten plain without any filling.

This cream puff recipe is really easy to make and incredibly delicious…😋😋You will love it..!😍😍
To get a perfect cream puff, you should make sure that the puff has a hollow in it. In order to get a hollow, the temperature in the oven must be really hot. 
Why Hollow???As the puff bakes, it’s raised by steam. So, the center of the cream

So that’s why hollow is very important for a perfect cream puff…
Why Temperature Must Be Hot???High temperature is needed so that the dough will rise quickly while leaving a hollow in the center.
So that’s why temperature is very important for a perfect hollow in a perfect cream puff…
When I baked this cream puff, my kids were really excited to eat it…😆😆 That’s because they L❤️VE cream puffs especially the custard cream filling in it.😄Even more so when it tastes good..😉😋

Now, it’s the time for me to share my recipe with ya!!
INGREDIENTS FOR CRAQUELINE Butter…..45gSugar…..50gFlour(add a pinch of salt to it)…..50g
PROCEDURES
STEP 1…Mix the butter, sugar flour in a bowl.
STEP 2…Tranfer it on a parchment paper. Place another parchment paper on the dough to prevent stickiness on the rolling pin while rolling. Roll it to a 1-2mm thin sheet.
STEP 3…Freeze it for 15 minutes.
INGREDIENTS FOR CREAM PUFFFlour…..65gButter…..57gWater…..120mlEggs…..2Salt…..a pinch
PROCEDURES 
STEP 1…
Bring to boil the water and butter on a skillet.
STEP 2…When it starts to boil, add in the flour and salt. Then, change the flame to medium level.
STEP 3…Mix it until the dough pulls away from the skillet. 
STEP 4…When the dough is ready, transfer the dough in another bowl and let it rest for a few minutes until it comes to room temperature.

STEP 5…Then, add the eggs one at a time. The dough might be slippery at first, but it will get together in a few minutes. 
STEP 6…Once it has combined, add the second egg into it. 
STEP 7…The dough should be in a consistency that when you lift the spoon, the dough falls in about 3-5 seconds. 
STEP 8…Once done, transfer the dough into a piping bag.
STEP 9…Pipe it on a parchment paper. Pipe it as big as you desire.

STEP 10…Take out the cookie sheet(craqueline) from the freezer.
STEP 11…Cut it out using a cookie cutter or anything similar to that.
STEP 12…Place it on the piped cream puff.

STEP 13…Preheat the oven into 200 Celsius and after closing the door immediately reduce the heat to 170 Celsius.
STEP 14…Bake for 45 minutes.

STEP 15…Take the cream puff out of the oven. Let it to cool down completely.
INGREDIENTS FOR CUSTARD CREAM FILLING Instant custard powder…..120gCold fresh milk…..300ml

PROCEDURES 
STEP 16…Mix the powder and milk until both of it combined together.
STEP 17…Once done, transfer the cream into a piping bag.
STEP 18…After the puffs have completely cooled down, make a hole in the bottom of it.
STEP 19…Pipe the cream into the hole at the bottom of the puff.Pipe it until you feel the cream puff is heavy or until the cream peeks out a little.
Now..,Crispy cream puff with craqueline is ready to be served!!Good luck!!👍🏻👍🏻😉😉