CREAM PUFFS, CHOUX PASTRIES, BALLS OR RING VARIETY
This recipe always WOW's guests when you bring on the dessert as the presentation makes it look fantastic. It looks like a lot of hard work to make but (keep this to yourself as our secret) it's so easy! Recipe originally came from a very old 1920's recipe book, and over the years I've tweaked the recipe to suit myself. It's never been a failure yet!
Provided by kiwidutch
Categories Dessert
Time 1h
Yield 18-24 small balls., 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the butter and water gently in a saucepan, bring to the boil and remove from the heat.
- Quickly tip in all the flour and beat to the smooth paste with a wooden spoon so that it forms a ball in the center of the pan.
- Leave to cool slightly for several minutes, (This is important!).
- Cover the baking sheet (cookie sheet) with baking paper, and then wet the paper slightly with cold water so that you have some little droplets still on the sheet--this will help the pastry not to catch on the bottom and stick at all.
- Add all the beaten eggs a little bit at a time until the paste gets a glossy sheen on it, if it's still a little "liquid-y" then you haven't beaten it in long enough, When it comes back to the thick paste it's ready to be put in spoonfuls into the baking sheets (cookie sheets).
- Spoon the paste onto baking sheets in the form of a the numbers of the clock-face, lifting the top of each mound into a peak and joining the balls together to create a circle.
- Bake at 200°C (400°F) for 45-50 minutes.
- Once cooked, carefully cut the "ring" in half horizontally and lift off the top half of the ring. (I use a wire cooling rack to hold it against so it doesn't break). Leave to cool on the wire rack.
- Fill with: Traditionally it would be filled with Confectioners' custard, but even quicker and easier (and one of my favourites) make a very basic custard, but use a little less custard powder than the packet recommends, and add lemon juice to taste, cover the bottom half of the cream puff ring with custard, layer on the peaches or apricots, add a little more custard to fill up spaces.
- Put the choux pastry "top" back on, drizzle melted chocolate in "zig-zag" style over the top.
- OR another favorite variation: Heap fresh strawberries into the bottom part of the ring, cover with whipped cream, put the "top" back on again and drizzle melted chocolate over the top of it all --.
- Alternatively: spoon the paste onto the baking sheet in little balls, and cut a small slit in them when they are cooked to release the steam and fill with anything you like: whipped cream, custard etc.
- The little balls can then be dipped into chocolate for WOW presentation and ultimate yumminess :).
- However you present the final result, enjoy!
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NANNOZI EVELYNE
[email protected]I'm not a big fan of cream puffs, but I tried this recipe and was pleasantly surprised. They were light and airy, and the filling was creamy and flavorful. I'll definitely be making them again!
Andrew Mollison
[email protected]These cream puffs are the perfect dessert for any occasion. They're easy to make, delicious, and always a crowd-pleaser.
Mariam Sarker
[email protected]I made these cream puffs for my kids' birthday party and they were a huge hit! They loved the variety of flavors and the fact that they could decorate them themselves.
M shohab Khan
[email protected]I didn't have any vanilla extract, so I used almond extract instead. The cream puffs still tasted great!
Shehan Tharindhu
[email protected]I'm allergic to nuts, so I substituted the almonds in the filling with chopped pecans. They turned out great!
Sadiq Sheral
[email protected]These cream puffs were a bit too labor-intensive for my taste. I think I'll stick to buying them from the bakery next time.
Sobuj Hosan
[email protected]The choux pastry was a bit dry, but the filling was delicious. I think I'll try using a different recipe for the choux pastry next time.
Gabriel Hiinkle
[email protected]These cream puffs were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar next time.
T H U G K I N G
[email protected]I'm a professional pastry chef, and I was impressed with this recipe. The cream puffs were light and airy, and the filling was rich and creamy. I would definitely recommend this recipe to anyone who loves cream puffs.
Nathaniel Ighoja
[email protected]These cream puffs were a fun and rewarding project. They took a bit of time to make, but the results were worth it. The choux pastry was perfect and the filling was creamy and flavorful. I'm already planning to make them again soon.
Anin Mullah Mullah
[email protected]I was a bit skeptical about making cream puffs at home, but this recipe proved me wrong. They were surprisingly easy to make and turned out delicious. I'm so glad I tried them!
MdMinhaz Faisal
[email protected]These cream puffs were a hit at my party! Everyone loved them, and they were gone in no time. I'll definitely be making them again for my next gathering.
Reesha Ramkissoon
[email protected]I've made cream puffs before, but this recipe was by far the best. The choux pastry was light and fluffy, and the filling was creamy and flavorful. I will definitely be making these again!
ALI REX
[email protected]These cream puffs were a bit more challenging to make than I expected, but they were worth the effort. The choux pastry was a bit tricky to get right, but once I got the hang of it, they turned out beautifully. The filling was also delicious and comp
Stormy Wormy
[email protected]I'm not much of a baker, but these cream puffs turned out great! The instructions were easy to follow and the results were impressive. My friends and family raved about them.
Binod Rokaya
[email protected]These cream puffs were a delight! The choux pastry was light and airy, and the filling was rich and creamy. I especially loved the variety of flavors, from classic vanilla to chocolate and even pistachio. Overall, a fantastic recipe that I'll definit