I was always afraid of making cream puffs — “What do you mean I have to cook the batter on the stove before I bake it off?” “How can you tell the batter is ‘cooked’ enough?” “What if my choux pastries do not puff up?” But once I made my first puff, I couldn’t stop. My biggest tip for making perfect cream puffs every time is to use a kitchen scale. The ratio of wet to dry ingredients can be finnicky when it comes to producing the tallest and crispiest choux pastry. I tested every ingredient to the gram when I developed my basic choux recipe and I hope it helps you get over your fears of choux! Some of my favourite cream puffs I’ve made? Whipped White Chocolate Ganache and Strawberry Cheesecake Cream Puffs and Crème Brûlée Cream Puffs.