1TeaspoonGelatinDissolved in 1 Tablespoon hot water
Instructions
Put water and butter in a pan and put them on heat
Cook on medium heat until all the butter melts and the mixture comes to a boil
Remove from heat and Add in all the flour at once and mix thouroughly
Return the pan back on low heat and cook until the mixture forms a mass and doesnt stick to the pan anymore
Take it out of the pan in a bowl and leave it for 10 minutes until its only mildly warm
Add in one egg and beat it well
Then add the other egg and beat it well
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
Adjust the shape of puffs with your finger. I ran a finger in a circular motion here
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.
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
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.
Keep the cream in fridge after beating so that it becomes firm
Make a slit in the top of the puff
Put the cream in a bag and use it to fill the puffs. You can use a spoon too 🙂
Sprinkle icing sugar on the top. Keep them in fridge and serve them cold.