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Cream puffs

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 8
Servings 50
Time 20


  • 250
    choux pastry: boiling water
  • 115
  • 250
    cake flour
  • 1
  • 4
  • 500
    cream, whipped
  • 150
    to finish: dark chocolate
  • 20
    icing sugar for dusting


Grease a large baking sheet.
Choux pastry: Add the boiling water to the butter in a saucepan and stir, heating until the butter has melted.
As soon as the mixture comes to the boil add the flour and salt in one go, stirring with a wooden spoon until the mixture forms a paste and no longer sticks to the sides and bottom of the saucepan.
Remove the saucepan from the heat and leave to cool for 5 minutes.
Using a wooden spoon, beat in the eggs one by one. Leave the pastry to cool. Meanwhile preheat the oven to 200°C.
Drop spoonfuls of the pastry on the baking sheets, spacing them 4 cm apart.
You can also pipe the pastry onto the baking sheet. Bake for 15 minutes, reduce the temperature to 180°C and bake for another 15 minutes.
Leave to cool on the baking sheet.

To finish: Cut open each pastry puff on one side and fill with the cream. Melt the chocolate in a double boiler or a glass bowl over simmering water.
Dip the filled puffs in the melted chocolate and set aside until the chocolate has hardened.
Dust with icing sugar just before serving.


Read more on: bake  |  dairy

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