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Cream Puffs

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


  • 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.


  • 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.


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