Cream Puffs

 All I can say for this recipe is that these are heavenly! So easy and quick to make. You wouldn’t want to buy these once you’ve tried it at home. As I said, heavenly is the word.

Cream Puffs

Print Recipe

• CourseDessert
• CuisineItalian

Servings	Prep Time
9 Cream Puffs	10 Minutes

Cook Time

15 Minutes

Servings Prep Time 9 Cream Puffs 10 Minutes

Cook Time 15 Minutes

Cream Puffs Print Recipe CourseDessert CuisineItalian Servings Prep Time 9 Cream Puffs 10 Minutes Cook Time 15 Minutes Servings Prep Time 9 Cream Puffs 10 Minutes Cook Time 15 Minutes

Ingredients

Batter

• 2 Eggs Large
• 60 gms Butter
• 1/2 Cup Water
• 1/2 Cup All Purpose flour

Filling

• 200 ml Cream
• 2 - 3 Tablespoon Sugar Powdered (Adjust according to your taste)
• 1/4 Teaspoon Vanilla Essence
• 1 Teaspoon Gelatin Dissolved in 1 Tablespoon hot water

Servings: Cream Puffs

Instructions

1. Put water and butter in a pan and put them on heat

   
2. Cook on medium heat until all the butter melts and the mixture comes to a boil

   
3. Remove from heat and Add in all the flour at once and mix thouroughly

   
4. Return the pan back on low heat and cook until the mixture forms a mass and doesnt stick to the pan anymore

   
5. Take it out of the pan in a bowl and leave it for 10 minutes until its only mildly warm

   
6. Add in one egg and beat it well

   
7. Then add the other egg and beat it well

   
8. Now you have two options. You can either put it in a plastic bag and pipe the batter on a greased baking tray according to your desired size and shape. Or you can scoop them on a greased muffin pan as shown

   
9. Adjust the shape of puffs with your finger. I ran a finger in a circular motion here

   
10. Put these in your preheated oven at 220 degree C. For the first 5 - 6 minutes keep the temperature high, till all the puffs rise. Then decrease the temperature to 180 - 160 degrees and continue baking till the puffs are golden.

    
11. Once the puffs are done. Open the door a little. Keep it open like this for 10 minutes so that the heat releases slowly and the puffs do not puncture

    
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13. Place the cream in your freezer for approximately 30 minutes before beating. Beat the cream, sugar and vanilla essence. If you feel that the cream is too runny then add dissolved gelatin in it and also few drops of lemon juice.

    
14. Keep the cream in fridge after beating so that it becomes firm

    
15. Make a slit in the top of the puff

    
16. Put the cream in a bag and use it to fill the puffs. You can use a spoon too 🙂

    
17. Sprinkle icing sugar on the top. Keep them in fridge and serve them cold.

    
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