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What could be better than a delicious cream-filled fried cream puff? Here is a preparation that takes us straight back to childhood, a dessert that tastes like rides, fairs, and amusement parks.
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Preparation:
45
minutes
Cooking:
10
minutes
Total Time:
55
minutes
Servings:
6
People
Metric
US Customary
Equipments
▢
Stand Mixer
▢
Deep Frying Pan
1x
2x
3x
Ingredients
250
gr
Water
150
gr
Butter
200
gr
Flour
300
gr
Eggs
5
gr
Salt
For Deep Frying
2
l
Canola Oil
(or other deep frying oils)
Finishing
100
gr
Granulated Sugar
300
gr
Custard
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Directions
Bring water, salt, and butter to a boil until butter is completely melted.
Add the flour and cook for about 2min while stirring.
Pour the dough into the stand mixer bowl and turn a few seconds to lower the temperature.
Start adding the eggs slowly at medium speed, taking care to allow each addition to be absorbed before going on.
When the mixture will have the right consistency (making it fall with the spatula, it forms a triangle)
Shape the puff with a pastry bag on greaseproof paper and flip the sheet in oil at 165°-170°C (329°F - 338°F).
Remove the paper as soon as it releases from the puffs and continue baking the them until golden brown.
Drain from the oil and fill with custard. Finish with a sprinkling of granulated sugar.
Notes
If you are interested in how to prepare Choux Pastry, visit Biancolievito's Pastry School
Nutrition Label
Serving:
100
g
|
Sodium:
293
mg
|
Calcium:
271
mg
|
Vitamin A:
895
IU
|
Sugar:
1
g
|
Fiber:
1
g
|
Potassium:
126
mg
|
Cholesterol:
240
mg
|
Calories:
371
kcal
|
Saturated Fat:
14
g
|
Fat:
26
g
|
Protein:
10
g
|
Carbohydrates:
25
g
|
Iron:
12
mg
Translated from Italian with Love