Sunday, 18 November 2012

French Cream Puffs


125 ml of water,
125 ml of oil
125 g of flour
4 eggs

200 g of cream
2 vanilla pudding
100 g butter
half liter of milk (use only fat milk, more then 3% of fats)



Boil in 125 ml of water, 125 ml of oil and some salt. When it is boiled, add in it 125 g of flour and stir it with mixer, than add 3-4 eggs, one by one and mix it all. Leave it to cool down. Grease the pan with oil, put little flour, shake the pan and spray with water. With spoon remove donuts and put them in the pan. Heat oven to 200 degrees and bake donuts 15-20 minutes at 180 degrees, not opening the oven (secret is to bake them until they almost burn, and its the most important not to open the oven)

When the donuts are ready leave them to cool.


Whip 200 g cream.

Cook vanilla pudding 1 / 2 liter of milk and leave it to cool. In the chilled pudding mix 100 g butter and couple of tablespoons of whipped cream.

Cut cold donuts in half. Fill down half of donuts with one teaspoon of vanilla filling and cover with the other half of donuts filled with cream. 

Sprinkle donuts with powder sugar or top them with chocolate icing.

Bon Apettite!

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