Ingredients
Did you know that the cream puff was first baked over 100 years ago? In line with this week’s Great British Bake Off, ‘1920s’, we thought we’d share a classic yet creative take on this delicious dessert!
Makes 10.
1/2 cup of butter
1/4 teaspoon salt
1 cup flour
1 cup of water
4 large eggs
1 egg yolk (lightly whisked)
2 tablespoons of milk
1/4 cup of icing sugar
2 cups of whipping cream
1 teaspoon of vanilla extract
The perfect At Home Baking products for this recipe are…
Method
- Bring the water to boil over medium heat, in a big saucepan.
- Add the butter and salt to boil, too.
- Stir in the whole serving of flour at the same time, until the mix forms a smooth ball.
- Remove the saucepan from the heat and leave to stand for a few minutes.
- Stir in each egg well (one at a time), until the mixture is glossy and bright.
- Drop the mix onto your greased baking sheets (around a quarter cupful each), with a few inches’ space between.
- Combine the milk and egg yolk, and brush it over the puffs.
- Bake at 400 degrees until golden brown, for just over half an hour, until golden brown.
- Remove and cool on wire racks, cutting a slit into each puff to let steam escape.
- In your large bowl, whip your cream with sugar and vanilla extract until thick.
- Split each cream puff, removing any soft dough inside, and fill them with your freshly whipped cream.
- Dust with icing sugar.
Want to add an extra wow to your perfect puffs? We’d suggest replacing your whipped cream filling with vanilla ice cream, and/or drizzling the puffs with melted chocolate once complete – place in the fridge to set for an extra delicious and sweet crunch.
Which is your favourite vintage-inspired baking recipe? We’d love to hear about it in the comments below!
Photos by Jordane Mathieu on Unsplash
Recipe is adapted from Taste of Home