My very first attempt at choux pastry was a success! This is my far the most technical baking I have every attempted, and I am (overall) satisfied with the result.
Notes for next time: let the dough dry out for longer before piping, whip cream to a stiffer consistency, and cut the puff in half, then fill with cream using a piping bag and large star tip (in lieu of filing them from the bottom).
The recipe: https://www.bonappetit.com/recipe/cream-puffs
January & August 