Cream mini-puffs

(± 36 pcs)

Go to all recipes for: Cookies and pastry making 

Ingredients:

For the mini-puffs:

1.5 dl water

pinch salt

75 gr butter

90 gr flour

3 eggs (55 gr each)

stuffing:

250 ml whipping cream

(sugar)

(icing sugar)

extra:

oven

recipe: cheese mini-puffs 

Preparation:

© Janneke's Recipe pages - recipe sugarfree cookies, pie and pastry making

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Bring water, salt and butter to a boil. Add all the sifted flour at once and stir with a wooden spoon till the dough releases like a ball of the pan . Remove the pan from the heat.

Put the dough in a deep bowl and let cool for 5 minutes. Add, beating well, the eggs 1 by 1. Each egg must be completely taken by the dough before adding the next. Beat well till the dough gets shiny . Let the dough cool.

Make with 2 teaspoons or with a piping bag small heaps of dough on a greased baking sheet , a little apart. Bake the mini-puffs approximately 15 minutes. Let the mini-puffs cool.

Beat the cream with sugar to peaks. Fill a piping bag with sharp needle with the whipping cream and stuff the puffs through the bottom . (Sprinkle with icing sugar.)