Cream Puffs

Ingredients

• 125 ml Water
• 60 g Butter
• 1 Prise Salt
• 80 g All-purpose flour
• 2 Eggs (medium)
• 300 ml Heavy cream
• 1 Päckchen Cream stiffener
• 1 Päckchen Vanilla sugar
• 2 EL Powdered sugar

Instructions

1. In a medium saucepan, bring water, butter, and a pinch of salt to a boil over medium heat until the butter has completely melted.
2. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball that comes away from the bottom of the pot and a white film forms. Remove the pot from the heat and let the dough cool slightly.
3. Stir in the eggs one at a time into the still-warm dough, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny. This may require a few minutes of stirring.
4. Preheat the oven to 200°C (top/bottom heat). Fill the dough into a piping bag with a large star nozzle and pipe about 8-10 walnut-sized mounds onto a baking sheet lined with parchment paper.
5. Bake the cream puffs in the preheated oven for 20-25 minutes until golden brown. Do not open the oven door during baking. After baking, turn off the oven, open the door slightly, and let the cream puffs dry for another 5 minutes.
6. Let the cream puffs cool completely on a wire rack. In the meantime, whip the heavy cream with cream stiffener and vanilla sugar until firm. The cream should have a stable consistency.
7. Halve the cooled cream puffs horizontally. Fill the whipped cream into a piping bag and pipe onto the bottom halves, place the top halves on top, and generously dust the cream puffs with powdered sugar.

Nutrition