i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
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PERSONAL DISCLAIMER. This is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - Susan Thye, unless otherwise noted. I will hunt you down if you steal or hotlink any of my images and/or text. Have a nice day!
22 April 2011, 21:20
Hai guys! Happy Easter! I was a little too excited about the uber long weekend and hit the happy juice pretty hard last night hence this super late post. Now the one dessert where I just cannot stop at 1? CREAM PUFFS! OHHHH YEAH! I heart cream puffs/profiteroles and definitely prefer them over custard filled ones. The below recipe is from the Land o Lakes website cos I had wanted to do cream puff bunnies (but er failed haha) but I followed Joy of Baking‘s cooking temperatures.
1 cup plain flour
1 cup water
Philadelphia Cream For Desserts (you can always use full cream)
Preheat oven to 200C. Combine the 1 cup water and 100g butter and cook over medium heat until mixture comes to a full boil (4 to 7 minutes).
Reduce heat to low, stir in flour vigorously until mixture leaves sides of pan and forms a ball. I am the world’s messiest baker.
Remove pot from heat. Beat in 1 egg at a time until mixture is smooth.
Plop balls onto baking paper lined trays. If you’ve got a piping bag you should pipe out the dough cos then the puffs will look nicer. Bake for 15mins at 200c and then turn down heat to 175C and bake for another 15mins until shells are golden brown.
Slather puffs with the Philly cream. Or you can fill piping bag with whipped cream and fill the puff
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