I saw a recipe and “how to” video on making cream puffs. I usually make my choux into eclairs or profiteroles, but thought some sweet whipped cream filling would be a nice change.
Natasha Kravchuk used 1/2 cup water and 1/2 cup milk instead of just a cup of water. Unlike Natasha, I used an egg wash to darken the tops and give the choux a nice sheen. Other than that, it was the same recipe I normally use. Same with the whipped cream except she used 2x the amount of sugar and vanilla. She also piped the whipped cream leaving the center empty. She (and I ) added a fresh raspberry inside before covering with the cut off top.
Also, I saw a hint to wet the parchment paper before piping the choux. I am not sure if it made a difference but the choux rose nicely and didn’t collapse. A few did have bottoms that bowed in. They were sent to QC for evaluation. We were so concerned we sent a larger number of samples than usual.