Classic Cream Puffs
|Water||250 Milliliter (1 Cup)|
|Butter/Margarine||125 Gram (1/2 Cup)|
|Grated lemon peel||1⁄2|
|All-purpose flour||150 Gram, sifted (1 Cup)|
|Eggs||4 , beaten|
|Whipping cream||475 Milliliter (2 Cup)|
|Powdered sugar||60 Gram (1/2 Cup)|
|Powdered sugar||2 Tablespoon|
To make cream puff paste, gently heat water, butter or margarine, salt and lemon peel in a heavy saucepan until butter or margarine has melted.
Raise heat and bring to a boil then add flour all at once.
Remove from heat and beat until mixture forms a ball and comes away from sides of pan.
Return to heat and cook 1 minute, stirring constantly.
Turn mixture into a large bowl.
Cool slightly, then add eggs a little at a time, beating well with each addition.
Preheat oven to 400°F(205°C).
Using a pastry bag fitted with a fluted nozzle, pipe paste in different shapes onto a baking sheet.
Leave room for expansion during cooking.
Bake 20 to 30 minutes or until golden and crisp.
Do not open oven door during first 10 minutes of baking, or pastry will collapse.
While puffs are still warm, split in half to let steam escape.
Cool on a rack.
To make filling, beat cream with scant 1/2 cup (60 g) powdered sugar in medium bowl until stiff.
Put whipped cream mixture into a pastry bag fitted with a fluted nozzle.
Pipe filling into each cooled puff.
Sift powdered sugar over cream puffs.