Cream Puffs

February 19


I made cream puffs! It wasn’t as hard as I thought, although somehow I managed to fail in whipping the cream, which started turning into butter, I think. So I threw it away and made some vanilla sauce from another recipe.

The recipe I followed was from, a website with recipes for different desserts. I halved the recipe though, so my recipe was:

  • 250g (2,5dl) water
  • 125g margarine
  • 250g flour
  • 4 small eggs
  1. Put the margarine and water in a pot and bring it to a boil. When it boils, remove from heat. Don’t let it boil on the heat, or the water will vaporize, making the dough too dry!
  2. Add the flour to the water/margarine mixture.
  3. Put the pot back on the heat, and keep stirring untill the dough doesn’t stick (much) to the pot. Don’t let it get burned!
  4. Remove the pot from the heat and let it cool down a bit. Then mix the eggs in one by one. Make sure each egg is fully mixed into the dough before you add another one! Also, if the dough seems to be sticky enough, don’t add more eggs, the dough (or batter, which is should resemble by now) must not be too wet.
  5. Put the batter on a baking plate about 5 cm apart, since they’ll expand quite a bit. Use a spoon or, hum, a spraying bag if you have something like that. With the recipe given here I got a plateful (9 pieces), but you can also make smaller ones to get more pieces, or just multiply each ingredient to get more batter.
  6. Unbaked puffs

  7. Cook in oven for at least 40 minutes, 200 degrees C. Center of oven, I believe.

When done, you can put them in the refrigerator untill they are to be served, or you can eat them warm! Fill them with stuff, sweet or salt. Cream is what is usually put in, in any case.

My cream puffs were slightly doughy inside after baking, but I wasn’t sure if they were supposed to be that way. I tried baking a bit longer, but then they just got slightly burned, so I guess maybe they should be doughy.

Either way, they tasted so good I ate half of them right after baking, and the rest of them for breakfast the next day! I didn’t really feel so well after that, which I later realised must’ve been because of the margarine used in the dough. I practically just ate 125g of margarine! And I probably should’ve used less sugar in the vanilla sauce. Blargh. Yeah, so if you feel it’s too much margarine, you can probably try reducing the amount a bit when baking it.


Posted by on 2006-02-19 in Uncategorized


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