Cream Puffs — dessert recipes

Cream Puffs — dessert recipes

Cream Puffs

Cream Puffs


Recipe (1620 pieces)

Choux pastry:

  • 200 g wheat flour
  • 200 ml water
  • 100 g butter
  • 45 eggs
  • pinch of salt


  • 500 g ricotta, at room temperature
  • 100 g icing sugar
  • 150 g butter, at room temperature
  • 80 g of condensed milk at room temperature
  • 1 tablespoon vanilla extract



In a skillet combine oil with water and salt. Put on the fire, bring to a boil. Pourall the flour at once, «BREW« dough, stirring with a wooden spoon and without removing from fire. The dough is «zavarilos’«, when separated from the walls of the pot and «gathered» at the ball. Remove saucepan from heat and allow the dough to cool slightly. Shift the dough in the bowl of the mixer. Install the flatnozzle for mixing. Begin adding the eggs one at a time. May require 4 or 5 eggs.

Best recommendation: break 5 eggs in a bowl, stir with a fork and pour slowly, paying attention to the consistency of the dough. The dough should be neithersteep nor very liquid. His consistency should be such that it can be easily otsazhivat’ using cooking bags.

Isolate the dough on the baking tray, covered baking paper, using a pastry bagor syringe, in the form of rings. The distance between the rings is 34 cm. Bakein an oven heated up to 430 F, 10 minutes. Then reduce the temperature to 356 F and bake for another 2025 minutes. Cool on a wire rack.


To install the mixer attachmentwhisk. Beat the butter with the icing sugar until smooth, lush mass. Add vanilla extract and for 2-3 times parts of the condensed milk. Rub the ricotta through a sieve and parts add to the cream. Slowly stirto homogeneity.


Rings cut lengthwise and using cooking bag or spoon filled with cream. Readyyou can sprinkle powdered sugar and almond. Put into the refrigerator for 2hours.

Also bake Caramel Cupcakes, they are sure to enjoy.

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