Ingredients

How to prepare

Prepare the puffs from choux dough. Use water to prepare the dough (but milk is also possible). Each of the variations is unique. The products made using water will be more brittle (I recommend that). If you use milk, the products will have richer flavour, but they will be more moist.

Heat water in a pot and melt the fat and salt in it. Add the flour and stir intensively. It might seem chunky at first, but continue processing (alternate between letting it burn slightly and stirring) until a glassy compact substance is achieved which does not stick to the pot or the wooden spoon. Once cooled off to the room temperature, mix in one egg after another mixing everything well. This substance is smooth and delicate but a little viscous as well.

Pour the choux dough into a pastry bag with a decorating tip and squeeze puffs, small bananas or kisses onto a greased baking tray. If you want smaller kisses, you can form small dough piles using a teaspoon. Bake the puffs in a preheated oven at 210 °C. After 7 minutes of baking, reduce the temperature to 180 °C and continue baking until golden (ca. 25 minutes).

• While baking, do not open the oven for at least 10 minutes.
• leave enough distance between the pastry on the baking tray, because it will increase in volume.
• You can place a mug of hot water on the oven bottom. The vapour will help with the volume increase.
• If you do not wish to use icing, you can smear the choux pastry with a whipped egg before baking.
• The dose is large enough to bake about 12 large puffs.
• Once cooled off, slice the puffs in half (the most comfortable is when they are still warm) and fill. 
• Decorate the top half with sugar glaze or chocolate icing. Or you can coat the puffs with powdered sugar.
• Small kisses filled with your favourite spread can serve as a savoury snack as well.