Cream Puffs

Cream Puffs (makes around 6 to 8)

Puffs:

• 2 tablespoons unsalted butter
• 150ml water
• 1 tablespoon sugar
• 100g all-purpose flour
• pinch of salt
• 3 eggs

Filling:

• 400ml whipping cream
• 1 tablespoon powdered sugar
• fruit of your choice, I prefer strawberries or raspberries

 

Instructions

1. Preheat the oven to 200°C. Put the water, butter, salt and sugar in a medium pot and let it boil. Add the flour in one go and stir quickly with a wooden spoon into a uniform batter. Lower to medium heat. Keep stirring so every side of the batter had contact with the heat and forms a shiny lump.
2. Take the pot of the stove and place the batter into a bowl. Let cool for a while until it is safe to touch but still warm.
3. Start mixing the batter with a hand mixer and add the eggs one by one. The batter will be fairly sticky at that point.
4. Place the batter into a piping bag and form a swirl with the batter onto a baking tray lined with baking parchment.       You can also use a tablespoon and place a scoop on the tray.
5. Bake for 25 to 30 minutes without opening the oven. But keep an eye on the puffs. It very much depends on the oven- they can burn easily when the oven is too hot.
6. Let them cool completely and fill them with whipped cream and the fruit. If you like you can put powdered sugar on top.