Choux Pastry Cream Puffs

The Choux Pastry Cream Puffs are really easy to make. I already knew the first step of making there batter because at home we start like this when we want to make a sauce.
We started melting margarine in water and brought it to boil. Then we added the flour and salt gradually to prevent chunks. We stirred the mixture until everything was combined in a big ball and let it cool before we added the eggs. Because it is a drop batter we used spoons to drop the mixture in about goofball size on the cookie sheet. It is very important to leave enough space between the dough.
The baking process is pretty complicated. For the first ten minutes the oven must be 450F hot. After the ten minutes we had to turn down the temperature to 375F for about twenty minutes. It is important not to open the oven in the first twenty minutes of baking because the loss of heat will have a big effect on the shape of the Choux pastry puffs. After cutting in the slit into the middle of the puff to be able to fill in the filling later, you put them back into the turned off, but still hot, oven for about ten minutes. This helps to make sure that the puff is also baked properly in the inside.

We chose to make a chocolate filling. So we started to mix the sugar, cornstarch, cocoa and salt and added the milk gradually, again to prevent chunks. We heated up the mixture at medium heat until it was thick.
To prevent the eggs from stocking we first added a little of the heated mixture to them and after that we added the eggs. After this we heated the mixture again until it had the favoured thickness. Then we added the margarine and vanilla and let it cool.

On the next day we filled the cream puffs and poured melted chocolate chips over them. As a beautiful finish we sprinkled a little icing sugar, with help of a sieve, over the filled cream puffs.

To be honest the Choux Pastry Cream Puffs are not really my favoured. Because I have made bad experiences with chocolate pudding, and that is how the filling tastes like, so I really do not like it anymore. And the Choux pastry contains no sugar or other sweetener at all so the pastry alone does not really taste good without the filling. But this is a nice pastry recipe for people who love pudding. And it is easy to make and impresses other people by the surprising filling and look.