Giant Cream Puffs
(03 Mar 2016)

Giant Cream Puffs Recipe Expresso
Giant Cream Puffs


Recipe by Zola Nene


For the choux pastry:
1 cup water
1 cup milk
160g butter, diced
2 cups cake flour
6 large eggs, lightly beaten


For the filling:
500ml cream
1 tsp vanilla
½ cup Selati Icing snow
Raspberries and blueberries (optional)


Preheat oven to 200C.
Place the water, milk and butter into a pot, cover with a lid then bring to the boil.
As soon as the liquid comes to the boil, add all the flour at once and stir until dough forms.
Place back onto the heat and cook mixture for one minute or until dough begins to come away from the sides of the pot.
Remove from the heat and set aside to cool slightly.
Once dough is cool to the touch, slowly mix in the beaten egg, a little at a time, mixing well after each addition. The dough should be a smooth, dropping consistency.
Using a large serving spoon, dollop mounds of dough onto a greased baking tray. – make sure to leave space between each one as the puffs will grow in the oven.
Bake in the oven for between 20 – 25 minutes or until the pastry is golden and puffed.
Remove from the oven and pierce the bottom of each one with a skewer to allow the steam to escape.
Return to the oven for another 10 minutes to dry out the pastry.
Cool completely.
Whisk together the cream, vanilla and Icing sugar until soft peaks.
Cut the puffs in half and spoon in some vanilla cream and berries, dust the top with Icing snow before serving.

 

Watch the recipe here:


 

 

 

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