Login  |  Register
Recipe Search
Choose Category
 
Search by Keyword
 
 
 
Recipe of the Week
Sarson ka Saag

Daily Menu
 
 
 
Home  ?  Recipes  ?  Desserts  ?  Cream Puffs

Cream Puffs

Puffs made with choux pastry filled with cream
Recipe By : Niru Gupta
Type: Desserts Serving: 6-8 Cooking Time: 1 hour

Ingredients

  • Oven Temp: 350F-180C
  • For  Cases
  • Butter ¼ cup (60 g)
  • Water 2/3 cup (160 g)
  • Salt 1/8 tsp
  • Flour (Maida) 2/3 cup (80 g)
  • Eggs, slightly beaten 2 large
  • Filling:
  • Cream, chilled 1 cup (240 g)
  • Sugar, powdered ¼ cup (60 g)
  • Vanilla essence 1 tsp
  • Rum 2 tbsp (30 g) optional
  • Chocolate Icing:
  • Cocoa powder 1 tbsp
  • Water 1 tbsp
  • Icing (Confectioner’s) Sugar ½ cup (120 g)
  • Butter 1 tsp
  • Vanilla essence 1 tsp
  • An ungreased baking tray to bake them in.
 

Preparation

  • Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
  • When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.

  • Drop approximately 1 heaped tablespoons of mixture on to the prepared baking tray, about an inch apart. Rinsing the spoon helps in smoothlty dropping the dough on to the tray. I often use an ice-cream spoon which has the pushing wire attached. Works very well. Alernately use another spoon to push the dough out.

  • Bake in a pre-heated oven for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.

  • Whip cream, sugar, vanilla and rum together till thick enough to be piped out.

  • Mix icing ingredients together over low heat, till well blended and smooth.

  • When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.

  • Pipe the cream into the cases with and icing gun or polythene bag.

  • Coat the exposed part with the icing, and serve.

 


  • Currently 1/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Current Rating 1/5 (1 votes)
  
 
Home
About Niru Gupta
Contact
Recipes
Recipes
Contribute a Recipe
Books
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
Travelogue
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
Sitemap
© Copyright. Nirus Kitchen. All rights reserved.