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Apr
16
Cream Puffs (using Choux Pastry)
April 16, 2007 | Leave a Comment
Looking for the recipe for cream puffs then these are a treat. Use choux pastry and follow the method below. Delicious…
Ingredients:
100 g (4 oz) Choux pastry
Cream
Icing sugar
Method:
Preheat the oven to 220°C, 425°F, Gas mark 7.
Place the choux pastry into a piping bag with a 1.5 cm nozzle.
Grease a baking sheet and run it under the cold tap, leaving film of water on tray.
Pipe rounds on to the tray.
Cover with another deep tin (e.g. roasting tin) and bake in the hot oven for 30 minutes.
Remove from baking tray and make a slit down one side and allow to cool.
When cold fill the puffs with whipped cream and dredge with icing sugar.
Serve immediately.
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