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( Cream Puffs )


5 oz water
2 oz butter,unsalted
pinch of salt
3 oz plain flour
2 eggs
3 1/3 oz whipping cream
2 tsp vanilla



This recipe is enough for making 3 large round cream puffs or 18 mini cream puffs using this recipe because they are easier to eat. In a pot bring 5 oz water to a boil, add butter and melt. Season with a pinch of salt. Remove from heat and add the flour all at once. Stir briskly using a wooden spoon.

Mixture will come away from sides of pot and form a ball. First add only one egg to the choux pastry and stir. Add the second egg and stir until a sleek dough result. Pre-heat the oven to 430 F. Fill the dough in a pastry bag with a star shaped tube.

Line a baking tray with parchment paper. Pipe 18 small balls or 3 large cream puffs on the tray 2 inches apart. To make the cream puffs rise and become fluffy sprinkle a little water on the tray and shut the oven door immediately.

Do not open the door during baking. Bake for 15-20 minutes until golden. Put on a wire rack to cool and pierce each cream puff on the side with a knife so that the hot air can exhaust. Mix the cream with the vanilla and whisk until you have stiff peaks. Fill the cream in a separate pastry bag with a long thin tube.

After the cream puffs are cooled completely fill them using the hole you cut earlier with the knife. Cream puffs taste best when fresh from the oven.

Freeze mini cream puffs and serve them half-frozen with coffee. Delicious!


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Last updated April 12, 2008