Hungarian cream puffs recipe

Hungarian Cream Puffs recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Hungarian cream puffs recipe is a delightful treat that will transport you to the charming streets of Budapest. These light and airy pastries are filled with a luscious vanilla cream, creating a perfect balance of textures and flavors. Whether enjoyed as a sweet indulgence or served as an elegant dessert, these cream puffs are sure to impress. The recipe yields approximately 24 servings, making it ideal for sharing at gatherings or savoring over multiple occasions.

Keywords: Hungarian, cream puffs, recipe, vanilla cream, Budapest.

Hungarian cream puffs recipe details

Hungarian cream puffs recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

240 ml	water
125 g	unsalted butter, cut into small pieces
⅛ tsp	salt
110 g	plain flour
4 large	eggs
	For the Filling:
240 ml	double cream, whipped and sweetened to taste
175 g	semi-sweet chocolate, melted and cooled until warm, to decorate

Instructions

Preheat oven to Gas Mark 5, 19°0C, 350°F. Line a baking sheet with parchment or lightly spray 12 muffin tins.

To make the pastry: bring butter, water and salt to a boil in a small saucepan. When the butter has melted, remove from heat. Add the flour and return the pan to the heat. Using a wooden spoon, stir over a low heat for 2-3 minutes or until the dough cleanly leaves the sides of the pan and forms a ball.

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

For mini-puffs, use a spoon to scoop out similarly-sized mounds of dough and arrange them on the parchment with room between for expansion. For larger ones, fill the muffin pans 2/3 full. Bake the minis for about 20 minutes, the larger ones for about 25 minutes or a little more. They should be puffy, and golden-brown all over. The interior should still be moist. Allow to cool completely before filling.

To fill: For the mini-puffs, use a piping bag and a medium-sized plain nozzle to fill the insides with the sweetened cream. Pierce the bottom with a fork and dip the top into the melted chocolate.

For larger ones, you may fill the same way or cut off the bottom with a knife, remove the soft, moist partly-cooked pastry with your fingers and discard it. Fill the space with cream and level it to match the sides, replace the bottom and dip the whole thing into the chocolate.

Serve immediately, or refrigerate until required. They will not keep very long as the pastry will absorb moisture from the filling and become soggy. Eat within 24 hours!

About the recipe:
The Hungarians sometimes use Indianer tins when making these. They are somewhat similar to some muffin tins in having holes about 3 inches diameter, 7-8cm. You may therefore use a muffin pan if the holes are about the correct size. However a large baking sheet will work just as well.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a