Cream puffs
Ingredients
- 550 g curd (9% fat)
- 400 ml heavy cream
- 250 ml water
- 200 g flour
- 100 g butter
- 50 g powdered sugar
- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation video
Place the sugar, salt and butter in a pot of hot water and heat until the butter melts. Remove from the heat, add the flour and stir until the consistency of a batter. Put the saucepan back on the stove and heat the batter very slightly, stirring constantly. Then stir the batter in the mixer until smooth, adding one egg at a time. Place the batter in a piping bag and form the cakes on the baking tray. Bake at 220 C for 10 minutes, then at 185 C for 15 minutes. Do not open the oven door during baking.
While the cakes are baking, prepare the filling. In a medium-sized bowl, blend the curd a little finer. In a separate bowl, whip the cream, add the powdered sugar, vanilla extract and whip until the consistency of whipped cream. Stir the curd into the whipped cream.
When the cakes are ready, carve a small hole in the bottom with a knife and pipe in the prepared filling. Sprinkle the cakes with powdered sugar. Enjoy!
Preparation
Place the sugar, salt and butter in a pot of hot water and heat until the butter melts. Remove from the heat, add the flour and stir until the consistency of a batter. Put the saucepan back on the stove and heat the batter very slightly, stirring constantly. Then stir the batter in the mixer until smooth, adding one egg at a time. Place the batter in a piping bag and form the cakes on the baking tray. Bake at 220 C for 10 minutes, then at 185 C for 15 minutes. Do not open the oven door during baking.
While the cakes are baking, prepare the filling. In a medium-sized bowl, blend the curd a little finer. In a separate bowl, whip the cream, add the powdered sugar, vanilla extract and whip until the consistency of whipped cream. Stir the curd into the whipped cream.
When the cakes are ready, carve a small hole in the bottom with a knife and pipe in the prepared filling. Sprinkle the cakes with powdered sugar. Enjoy!
Cream puffs
Ingredients
- 550 g curd (9% fat)
- 400 ml heavy cream
- 250 ml water
- 200 g flour
- 100 g butter
- 50 g powdered sugar
- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Place the sugar, salt and butter in a pot of hot water and heat until the butter melts. Remove from the heat, add the flour and stir until the consistency of a batter. Put the saucepan back on the stove and heat the batter very slightly, stirring constantly. Then stir the batter in the mixer until smooth, adding one egg at a time. Place the batter in a piping bag and form the cakes on the baking tray. Bake at 220 C for 10 minutes, then at 185 C for 15 minutes. Do not open the oven door during baking.
While the cakes are baking, prepare the filling. In a medium-sized bowl, blend the curd a little finer. In a separate bowl, whip the cream, add the powdered sugar, vanilla extract and whip until the consistency of whipped cream. Stir the curd into the whipped cream.
When the cakes are ready, carve a small hole in the bottom with a knife and pipe in the prepared filling. Sprinkle the cakes with powdered sugar. Enjoy!
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