Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients (serves 12):
Makes 12 large or 18 small puffs.
Method: To prepare the dough:
- 80g butter
- 125g flour
- 1/4 litre water
- 3 eggs
- 1 teaspoon sugar
- 1 pinch of salt
- 1/2 litre milk
- 8g vanilla-flavoured sugar
- 100g sugar
- 2 egg yolks + 1 whole egg
- 50g flour
- 1 pinch of salt
- 1 tablespoon Amaretto (optional)
Preheat the oven to 400°F.
Heat butter, water, salt and sugar in a pan.
As soon as all is melted, pour it all in the flour and mix well with a wooden spoon, until the dough doesn't stick to the the spoon nor to the pan.
Add the eggs one by one, then mix each time until well blended (takes some time).
You should then have a rather sticky paste.
Butter a pastry/cookie sheet.
Using two spoons, lay out the dough in small heaps (18 for small puffs, 12 for large ones).
Bake in the oven for 20 to 25 minutes.
Little trick to make sure it's cooking: the pastry must resist the pressure of your finger or spoon.
To prepare the pastry cream:
Heat the milk, salt and vanilla in a pan.
While the milk heats, mix the sugar and eggs in a large bowl with a wooden spoon until the mixture lightens.
Add in the flour, little by little, to the boiling milk.
Reverse the direction you're stirring in and stir slowly until the cream thickens.
Pour it into a dish.
When the cream has cooled, you can add a tablespoon of Amaretto or another liquor (Baileys, Amarula...) and mix well.
**Add nothing when the cream is hot!
Preparation of the pastry puffs:
Fill with the cream one by one, make a hole on the bottom.
If you don't have a frosting cake decorator, cut each pastry in half and insert the cream there.