HU_recipes_text_EN

Hungarian Cream Puffs
makes about 12 large puffs takes 40 minutes
1 cup water
100 g unsalted butter
cut into small pieces
1/8 tsp salt
200 g all-purpose flour
5 eggs
FILLING
150 g custard powder
1 tbsp all-purpose flour
3 eggs separated
100 g sugar
2 cups milk
Heat oven to 160 °C. Line a baking tray with parchment paper. In a
medium saucepan, bring water, butter and salt to a boil. Once butter
has completely melted, remove from heat and, using a wooden
spoon, add flour all at once. Return to stove and stir over low heat
for 2 or 3 minutes or until dough cleans sides of pan and forms a ball.
Remove from heat and stir in eggs one at a time, beating well after
each addition. Batter should be smooth and glossy and cling to the
spoon. For mini puffs, using a cookie scoop, portion out mounds of
dough on baking sheet. Bake minis for 20 minutes until puffy and
golden brown on top and bottom. Let puffs cool completely before
filling. Cut the bottom off puff, remove the moist interior, fill with
cream, level, replace the bottom. TO MAKE THE FILLING mix custard
powder, flour, egg yolks and sugar. Stir well until foamy. Add milk and
cook, stirring constantly until thickened. Beat egg whites until stiff
and add to custard. Serve immediately or refrigerate until ready to
be eaten. Hungarian Cream Puffs don’t hold well - the puff becomes
soggy - so eat them the day they are made.
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