Tag Archives: Pillsbury flour

Cream Puffs or Choux Pastry can be intimitating to some when it comes to baking, but yet they are really simple.  It could take a couple of times baking them to get the hang of it, but on the positive side even the bad puffs are good! My high school students were amazed when I made these melt in your mouth puffs of cream. The topic of the day is leavening agents and this particular one is steam.  The amount of steam could be a problem , but I will cover that later in some hints to follow when making the perfect Choux Pastry.

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