Although cream puffs originated in France, Swedes are known for the most creative recipes for that famous dessert. There is a whole tradition that dictates which color of cream puffs is suitable for which holiday: yellow for Easter, red for Christmas, white for weddings, cream puffs with orange for Halloween. Every third week of September, Cream puffs week is celebrated and then you can eat the best cream puffs in the world, of all colors and different flavors. Although now is not the third week of September, that will not stop us from making our best and overwhelming cream puffs ever, so let’s do it!
INGREDIENTS:
For dough:
- 100 g butter
- 150 g of flour
- 250 ml of water
- 4 eggs
- a little salt
- 10 g butter for the tin
- powdered sugar
For cream:
- 600 ml of milk
- 8 tablespoons sugar
- 1 tablespoon butter
- 4 egg yolks
- 4 tablespoons flour
PREPARATION:
- Put the butter, water and salt in bowl and leave to boil. Remove from the stove and immediately pour in the flour. Stir to even out the mass.
- Add one egg at a time and stir constantly.
- Fill the syringe with the dough and squeeze the small balls into the greased tray with the syringe.
- Bake for about 20 minutes at 220 degrees, without opening the oven.
- Put 500 ml of milk, 4 tablespoons of sugar and butter in a pot to boil.
- Whisk 4 egg yolks with 4 tablespoons of sugar, 4 tablespoons of flour and 100 ml of cold milk. Cook as a pudding and cool the filling.
- Cut the cold puffs in half, fill with the filling and sprinkle with powdered sugar.
Enjoy!
My favourite dessert 