Petits Choux

Ingredients

• 1 cup water
• 3 1/2 ounces butter (manteca de vaca)
• 1 cup all-purpose flour
• 6 whole eggs
• Chantilly cream or pastry cream
• sugar
• ground cinnamon

Instructions

1. Place a saucepan over the heat with 250 ml of water and 100 grams of butter.
2. When it begins to boil, add 250 grams of flour all at once, stirring rapidly and continuously to form a smooth dough. Remove from the heat.
3. Incorporate 6 eggs one at a time, beating constantly without ceasing after each addition, until the mixture is smooth and glossy—this is the same technique as the preceding formula.
4. Grease a baking sheet with butter and place small spoonfuls of the dough onto it, spacing them well apart.
5. Bake in a moderate oven until golden brown.
6. Remove from the oven. Using small scissors, carefully open each choux by slicing off the top.
7. Remove any uncooked dough from the interior.
8. Fill each with Chantilly cream or pastry cream, then dust with sugar and cinnamon.