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Hungarian Cream Puffs Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 cup water
4 ounces (1 stick) unsalted butter, cut into small pieces
1/8 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream, whipped and sweetened to
taste.
¼ cup Powdered Sugar
Directions:
Directions:
Heat oven to 375 degrees. Line a baking sheet with parchment paper or lightly coat 12 muffin tins with cooking spray. In a medium saucepan, bring water, butter and salt to a boil. When butter has completely melted, remove from heat and, using a wooden spoon, add flour all at once. Return to stove and stir over low heat for 2 or 3 minutes or until dough cleans sides of pan and forms a ball.

Remove from heat and stir in eggs one at a time, beating well after each addition. Batter should be smooth and glossy and cling to the spoon.

Fill muffin tins 2/3 full. Bake for approximately 30 minutes. They should be puffy, and golden brown on top and bottom. The interior will still be moist like a popover.

Let puffs cool completely before filling. cut the bottom off puff, remove the moist interior, fill with cream, level, replace the bottom and sift powdered sugar on top. Serve immediately or refrigerate until ready. Cream Puffs don't hold well -- the puff becomes soggy -- so eat the day they are made and that should not be a problem.
Number Of Servings:
Number Of Servings:
1 Dozen
Preparation Time:
Preparation Time:
1 1/2 - 2 hours
Personal Notes:
Personal Notes:
This recipe for Hungarian Cream Puffs or Moors' Heads - "Indianer" in Hungarian so named because they resemble the turbans worn by some East Indians - is similar to French profiteroles. The French had a profound effect on the pastries of Hungary and Austria in the late 1800s and the connection remains strong.

 

 

 

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