Taste of Childhood



250ml water

100g butter

200g flour

4 eggs

Custard Cream:

1 egg

4 tablespoon flour

150g sugar

1/2 teaspoon vanilla extract

400ml milk

100g butter



  • Bring water to boil and melt butter in it
  • Add flour and constantly stirring with a spoon cook the dough to dry out the paste
  • When the dough is ready, one at a time break in the eggs mixing with a mixer
  • Using ice cream spoon (or a big table spoon) put the choux dough on a parchment paper about 10cm apart. you nwill have 12-14 pieces
  • Bake for 30 minutes at 180C. Baking time depends on oven, it can be plus or minus 5 minutes.

Custard Cream:

  • Break the egg in a saucepan, add flour and whisk until combine, then add sugar
  • Put the saucepan on the stove and slowly pure in milk while whisking
  • Cook the cream over medium heat constantly whisking. Avoiding the cream stick on the bottom
  • Cream should become thicker in 15-20 minutes.
  • Take from the stove, let it cool a little bit, add butter and mix very well

How to assamble choux

  • When cream is cool, cut the choux from one side and put inside 2 tablespoon of custard cream
  • Dust with icing sugar before serving