Cream Puffs II

    Cream Puffs II


    100 people made this

    About this recipe: These delicious cream puffs or eclairs are filled with whipped cream and topped with melted chocolate.

    Serves: 12 

    • 1 cup (250ml) water
    • 115g butter
    • 250g sifted plain flour
    • 1/4 teaspoon salt
    • 4 eggs
    • 2 1/2 cups (625ml) heavy cream
    • 1/2 teaspoon (2ml) vanilla extract
    • 1 tablespoon castor sugar
    • 1/2 cup semisweet chocolate chips

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 230 degrees C. Line a baking tray with non-stick baking paper.
    2. In a medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Drop tablespoons of batter on to baking tray, 10cm apart, and bake for 15 minutes then reduce heat to 165 degrees C and bake for another 25 minutes.
    3. Remove puffs from oven, split and remove soft dough from centre. Turn oven off, and return puffs to cooling oven to dry, 20 minutes more. Cool completely on wire rack.
    4. In a medium bowl, whip cream until stiff peaks form. Stir in vanilla and sugar. Fill puffs with whipped cream.
    5. Melt chocolate chips in microwave or in a small saucepan over low heat. Drizzle melted chocolate over cream puffs. Serve immediately.

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