Cream puffs

By admin
18 August 2014

A must for the tea table.

MAKES ABOUT 50 PUFFS Preparation time: 30 min Baking time: 30 min

CHOUX PASTRY

250 ml (1 c) boiling water

115 g butter

250 ml (1 c) cake flour

1 ml (½ t) salt

4 eggs

to FINISH

500 ml (2 c) cream, whipped

150 g dark chocolate

icing sugar for dusting

Preheat the oven to 200°C. Grease a few large baking sheets.

1 CHOUX PASTRY

Pour the boiling water over the butter in a saucepan and stir, while heating, until the butter melts.

When the mixture comes to the boil add the flour and salt in one go and stir with a wooden spoon until the mixture forms a paste and no longer sticks to the sides and bottom of the saucepan.

2 Remove the saucepan from the heat and leave to cool for 5 minutes. Beat in the eggs one by one with a

wooden spoon. Leave the pastry to cool.

3 Drop spoonfuls of pastry onto the sheets, spacing them 4 cm apart. You could also pipe the pastry onto the baking sheets.

4 Bake for 15 minutes, reduce the temperature to 180 °C and bake for 15 minutes. Leave to cool on the baking sheets and prick each with a testing skewer.

5 TO FINISH Cut open one side of each puff and fill with cream. Melt the chocolate in a double boiler or a glass bowl over simmering water.

Dip each puff in chocolate and set aside for the chocolate to harden. Dust with icing sugar and serve.

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