Parisian cream puffs


2.5 dl water convert conversion

50 gr convert conversionbutter or margarine

150 gr flour convert conversion

30 gr convert conversioncornstarch

5 medium eggs

1 teaspoon baking powder

5 dl convert conversionwhipping cream

(2 tablespoons sugar)

"Whip it" (cream stabilizer)

(icing sugar)



If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe cream puffs, pie and pastry making

How to prepare:

Preheat the oven to 250C/480F (fan oven 225C/440F).

Make puff dough according to the recipe of non sweeted cream puffs.

Grease and flour a baking sheet and spoon with 2 spoons 12-15 heaps batter on the sheet (or use a piping bag with a large star needle). Bake the puffs 35 minutes.

(Dont't open the oven before the baking time is over !)

Cut the puffs open on one side immediately after baking, fold open and let cool photo recipe.

Beat the cream (with sugar) and "Whip it" to stiff peaks and fill each puff.

Powder the Parisian puffs with icing sugar photo recipe.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)