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
Basket o puffs! Lil dusting of icing sugar and voila!
I tried making them look like bunnies but I failed so um doo di doo
Aaaand I’ve got 5 PHILLY Cookbooks to giveaway! All you gotta do is leave a comment on this post telling me:
You can enter as many times as you like, but you must be an Australian resident. Please enter a valid email address. Competition closes Friday 29th April 2011, 10am aest.