This Recipe Makes 6 Medium Puffs
Homemade puff pastry is always a winner but nowadays everyone needs the easy way out so I have used a store bought puff pastry for this recipe.
As a kid, I used to love visiting the local bakeries & would always bag one of these Cream Puffs. I love it with the addition of nuts, although this can be omitted from the recipe.
Cream Puffs Ingredients:
- 250 grams puff pastry
- 1 egg
- ¼ cup finely chopped mixed nuts
- 250 ml whipping cream
- 1 teaspoon gelatin or china grass (agar agar) powder
- 30 ml water
- 2 ½ tablespoons icing (confectionery) sugar
- Additional icing (confectionery) sugar for dusting
- All-purpose flour for dusting
- Firstly, make sure that the puff pastry is defrosted.
- Preheat oven to 180° Celsius or 356° Fahrenheit.
- Place a glass bowl & the whisks into the freezer until ready to use.
- Dust some flour onto a baking pan & set aside.
- Finely chop mixed nuts or any nuts of your choice (this step may be omitted) & spread it into a flat plate or casserole until ready to use.
- Next, crack an egg into a bowl.
- Beat well using a fork & set aside.
- Thereafter, sprinkle some flour onto a working surface & place the puff pastry over it.
- Next, trim off any uneven edges & divide into equal squares – I got six medium sized squares. They may also be shaped to your preference.
- Take the opposite ends of the square pastry & fold diagonally across to create a triangle shape.
- Next, brush the tops of all the triangular shaped puff pastry with the beaten egg. Milk may be used instead of the egg but if the nuts are being used then I recommend using the egg wash as this will act as an adhesive for the nuts.
- Gently place the egg wash side of the pastry into the plate/casserole of nuts & press down slightly.
- Carefully lift up the pastry & it should be coated with the nuts.
- Place the nut coated pastries onto the floured baking tray – nut side up.
- Bake for 20 minutes until golden.
- Remove them from the hot baking pan & set aside onto a plate or cooling rack & allow for them to completely cool down.
- Whilst the pastries are cooling, begin preparing the whipped cream.
- Add the gelatin or china grass powder (agar agar) to a microwavable bowl. I used china grass powder as I find it works better than gelatin. This is used to stabilize the cream.
- Pour in the water & give it a quick stir.
- Microwave for 20 seconds.
- Give it a mix & it should be of a thicker consistency.
- Next, remember the bowl & the whisks that were in the freezer? It’s time to bring them out.
- Pour the cream into the cold bowl.
- Add in the icing (confectionery) sugar.
- Whisk using the cold whisks until combined. Thereafter, add in the gelatin or china grass mixture (agar agar).
- Whisk until stiff peaks form.
- Add the whipped cream to a piping bag or syringe. Alternatively, the cream may be spooned in.
- By now the pastries should be cooled. Take a serrated knife & gently cut the pastries in halves, starting at the pointy edge – but not all the way through – it should create a flap.
- Fill the openings of the pastries with the whipped cream.
- Dust some icing (confectionery) sugar over using a sifter.
- These Cream Puffs are ready to be devoured.
- They are best eaten whilst fresh & any leftover whipped cream can be stored in the refrigerator for up to a week.