Cream Puffs

A Must for the Tea Table

Serves: Makes about 50 Puffs
Preparation time: 30 Minutes
Baking time: 30 Minutes


Ingredients (Choux pastry):
  • 250 ml (1 c) Boiling water
  • 115g Butter
  • 250ml (1 c) Cake flour
  • 1ml (1/2 t) Salt
  • 4 Eggs

Ingredients (To finish):
  • 500ml (2 c) Cream, whipped
  • 150g Dark chocolate
  • Icing sugar for dusting


Method:
  1. Preheat the oven to 200°C.
  2. Grease a few large baking sheets.
  3. Choux pastry:  Pour the boiling water oven the butter in a saucepan and stir, while heating, until the butter melts.
  4. 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.
  5. Remove the saucepan from the heat and leave to cool for 5 minutes.
  6. Beat in the eggs one by one with a wooden spoon. Leave the pastry to cool.
  7. Drop spoonfuls of pastry onto the sheets, spacing them 4cm apart. (You could also pipe the pastry onto the baking sheets).
  8. 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.
  9. To Finish: Cut open one side of each puff and fill with cream.
  10. Melt the chocolate in a double boiler or a glass bowl over simmering water.
  11. Dip each puff in chocolate and set aside for the chocolate to harden.
  12. Dust with icing sugar and serve.

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