Yummy Cream Puffs :) :)

Creamy Swan Puff

A profiterole /Cream puff is a choux pastry ball filled with whipped cream or pastry cream or ice cream.:) It can also be decorated or left plain or garnished with chocolate sauce on top or a dusting of powdered sugar! Its sweet tooth pastry dessert.:) :) Its purely originated from France!!!! Enjoy!!!!!!

Ingredients:

For Choux Pastry

• 1/2 cup All Purpose Flour
• 1/2 tsp Sugar
• 1/4 tsp Salt
• 1/4 cup unsalted butter cut into pieces ( Room Temperature)
• 1/2 cup Water
• 2 Eggs lightly beaten(Room Temperature)

For Whipped Cream 

• 1 cup Amul cream or Heavy whipping cream 
• 1/2 tsp Pure Vanilla Extract
• 1 1/2 Tablespoon Confectioners Sugar or Powdered Sugar or to taste.

Preparation :

Choux Pastry:

Preheat the oven to 400 degrees F or 200 Degrees C and place the rack in the center of the oven. Line a baking sheet with parchment paper or lightly butter or spray it with non stick baking vegetable oil.

Whisk together with flour,sugar and salt.Sift it into the bowl. Keep aside.

Place butter and water into heavy saucepan on medium heat.Bring it to boil till butter melts completely. Remove from the heat and add flour mixture with the spoon or wooden spoon until its combined well. Return saucepan to the heat and stir constantly on medium heat until the dough comes away from the sides of the pan for about 1 to 2 minutes.It should form a thick smooth ball.Its the right consistency. 

Transfer the dough into the mixing bowl and beat it on low speed by using Hand mixer. Add lightly beaten eggs one by one until well combined to form thick smooth paste. Spoon or pipe small mounds of dough onto the baking sheet spacing 2 inches apart. With the pastry brush gently brush the tops of dough with lightly beaten egg.

Bake it for about 15 minutes and then reduce the oven temperature to 350 F or 180 C for about 15 to 20 minutes or until the shells are golden brown or when split ,are almost dry inside. Allow it to cool on the cooling rack.

For making Whipped Cream : Place bowl and whisker in the freezer for about 10 minutes. Whip the cream until stiff forms peak. Or use store bought whipped cream available at grocery stores.

To Assemble :

Split the pastry shells in half and fill or pipe it with whipped cream. OR place the pastry shells on the half  top of whipped cream using piping bag or spoon and dust with powdered sugar  and you can garnish with chocolate sauce on the top.Alternatively add strawberry slice or whole strawberry fruit on the top of the whipped cream:) Serve it and Enjoy!!!!!!!!! 

Tips : If short in time then buy store bought whipped cream available in diary section at grocery stores.


I hope you will do the same and tell me once u tried it :) :)

 Happy Baking !!!!