Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Cream Puffs – Light and not too Sweet Pastry!

Ola Rokita18 May 2019Comments (0)

Cream Puffs

I love making puff pastry! It’s light and not too sweet. Has many applications and it’s quick and easy to make. The lightly scalded dough that’s the basis of this recipe, can be served as sweet dessert or prepared as a savory dish.

The puffs can be filled with cream, chocolate spread, or other sweet fillings. You can make eclairs, add to soups in small bits, or serve with scrambled eggs for breakfast. Toast them even, and fill your puff with ham and cheese. The possibilities are endless.

My favorite way to serve puff pastry is with whipped cream because I can eat two, and not feel like a brick is sitting in my stomach. In Poland, cream puffs are known as “Ptysie” or “Ptys”(singular).

When growing up, cream puffs or “ptysie” were my favorite treat. On Sundays, my grandma and I had a tradition of going to a local cafe where they sold the fluffiest cream puffs, strawberry smoothies made with kefir, and the creamiest ice cream in town. Needless to say that after our visit to this exquisite cafe, my appetite for dinner was totally ruined.

Today puff pastry is still a popular dessert. It’s also fun to make it with your kids. They can be creative and prepare their puffs in a variety of ways. Even mould the pastry into different shapes.

As always, I make this recipe with wheat flour from Poland only.

Cream Puffs

Ingredients

  • 1 cup flour
  • 1 cup water
  • 4 whole eggs
  • 9 tbs unsalted butter (125 grams)

Whipped Cream

  • 2 cups whipping cream about 16 oz or 500 ml
  • 2-3 tbs powdered sugar
  • 1 tbs powdered milk

Instructions

  1. In a medium saucepan heat up the water and add the butter over a medium heat.

    Puff pastry start
  2. Using a spatula, stir the water while the butter melts and bring it to boil.

    Water and butter
  3. Once the water boils, reduce the heat, and keep mixing while adding the flour. Mix vigorously so that the dough does not burn.

    puff pastry mixing
  4. Keep mixing until the dough becomes uniform and peels off the pan walls easily.

    Puff dough
  5. Cool the dough off for about 20-30 minutes.

  6. Add the eggs, one at a time, and keep mixing until the mixture is smooth.

    Puff pastry
  7. Once fully mixed, put it into cream pastry bag and dispense about a fistful onto a silicone baking sheet.

  8. Bake for about 25-30 minutes at 375 degrees Fahrenheit (200 degrees Celcius).

    puff pastry

Cream Filling

  1. Take 500 ml of heavy whipping cream, add 2-3 table spoons of sugar and a table spoon of powdered milk. Beat it on high with a hand mixer until firm.

    cream puff
  2. Cut the puff in half, and fill it with about two tablespoons of cream.

  3. Sprinkle with some powdered sugar on top, and serve. Bon apetit!

 

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