Cream Puffs
This classic dessert is easier to make than you think. The ultimate combination of pasty, cream and chocolate makes it a definite crowd pleaser. Recipe by Karen Argento.
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- Prep
- 20 mins
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- Total
- 25-30 mins
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- Serving
- 30 mini puffs
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Ingredients
| 55 grams Devondale Unsalted Butter |
| 1 cup water |
| Pinch of salt |
| 1 cup flour |
| 3 beaten eggs |
| 250ml Devondale Long Life Thickened Cream |
| 50g dark chocolate, melted |
| Icing sugar |
Directions
- Preheat oven to 200ºC or 180ºC for fan-forced.
- Bring to the boil butter, water and salt in a medium saucepan.
- Add the flour, then cook over a gentle heat, while mixing delicately, until mixture forms one lump. Remove from heat and cool (approx. 5 minutes).
- Add the well-beaten eggs a little at a time until combined and mixture is glossy.
- Pipe tablespoons of mixture onto a lined baking tray and bake in a hot oven for 10 minutes.
- Reduce heat to moderate and cook for a further 20 minutes. Remember not to open the oven during cooking!
- Whip cream until thickened. Sandwich puffs with cream. Drizzle with melted chocolate or dust with icing sugar.
