Parisian cream puffs
5 medium eggs
1 teaspoon baking powder
(2 tablespoons sugar)
"Whip it" (cream stabilizer)
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© Janneke's Recipe pages - recipe cream puffs, pie and pastry making
How to prepare:
Preheat the oven to 250°C/480°F (fan oven 225°C/440°F).
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 !)
Beat the cream (with sugar) and "Whip it" to stiff peaks and fill each puff.
First published: April 12, 2003, Netherlands
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