Profiteroles recipe

What’s a difference between choux pastry, cream puffs and profiteroles? Does it matter? Let’s just make them and enjoy while they last!

As I lately have a little time, I had been surfing on the web yesterday. Trying to find fresh, intriguing ideas, inspirational meals that I’ve never tried before, to astonish my loved ones with. Searching for a while but could not come across any interesting stuff. Right before I wanted to give up on it, I ran across this delightful and simple dessert simply by chance. It seemed so tempting

on its snapshot, that required fast actions.

It had been easy to imagine how it’s created, its taste and just how much my hubby is going to enjoy it. Actually, it is rather simple to please the man in terms of cakes. Anyways, I went to the website: Suncakemom and then followed the comprehensive instuctions that have been coupled with nice photos of the process. It just makes life quite easy. I could suppose it is a bit of a hassle to take snap shots down the middle of cooking in the kitchen as you may typically have gross hands so that i pretty appreciate the time and effort she put in for making this blogpost and recipe easily followed.

With that said I am empowered presenting my personal recipes in the same way. Many thanks for the concept.

I had been fine tuning the initial mixture create it for the taste of my family. I must tell you it turned out a terrific outcome. They enjoyed the flavour, the overall look and enjoyed getting a treat like this in the middle of a busy workweek. They quite simply wanted lots more, many more. Hence the next occasion I’m not going to make the same miscalculation. I am going to multiply the amount to make them pleased.

Cream puffs was first baked by SunCakeMom

Place water and butter in a medium saucepan. Stir it with a wooden spoon and bring to boil.

Reduce heat and add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan.

Remove from heat and leave it cool down before start adding the eggs, one by one beating them. Keep beating until the egg is fully incorporated.

Use 2 spoons to sort the dough into walnut sized piles onto a baking sheet on the tray. Place them far from each other as they are going to expand.

Preheat the oven into 390ºF / 200ºC degree and put the pastries in to bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown. (Try not to open the oven door before they develop a crust as the pastry can fall due to sudden temperature fall.)


Meanwhile the pastry is baking use the time to make the cream. Use vanilla pudding powder and follow instructions on its box. There are all sort of brands so everything depends on what we prefer. For a sugar free recipe use sugar free vanilla powder. Some we only have to beat with a certain amount of milk, others we need to cook to get the pudding. It needs to be stiff.

Turn heating off and put the pudding aside to cool down. If cooking sounds difficult, use the instant version, whisk the vanilla cream and set it aside in the fridge.

Whisk the whipping cream separately, cover and put it in the fridge, too.

Written by