Tantalise your taste buds with these moreish Cream Puffs
4 large eggs at room temperature
1 cup of castor sugar
2 teaspoons of vanilla essence
2 tablespoons of oil
3 tablespoons of water
1 cup of cake flour
2 teaspoons of baking powder
1/2 teaspoon of salt
For the filling
250 ml fresh cream
1 tablespoon of icing sugar
1 teaspoon of vanilla essence
½ cup of grenadilla pulp
In a large bowl, with an electric hand mixer, beat the eggs, sugar and vanilla essence for 5 minutes.
Next, add the oil, water and sift in the dry ingredients and mix until just combined.
Spray a muffin pan with cooking spray or grease with butter and a dusting of flour.
Next, spoon into the muffin pan holders until 3/4 full.
Bake in a preheated oven at 180°C for 12 to 15 minutes.
Remove from the oven and allow to cool.
Remove from the pan using a butter knife to loosen the cakes. Cool completely.
Cut in half and spread on each bottom of cake a little granadilla pulp.
Next, whip the cream, icing sugar and vanilla essence until stiff peaks form.
Spoon or pipe onto each half and spoon any remaining pulp on top of the cream, place the other half of the cake on top of the cream.
Dust/ sift the cakes with icing sugar. Serve.
You can use different fillings, for eg. Caramel and slices of banana or berries on top of the cream.
Tip:- you can also line the muffin pan with cupcake holders, pour in the batter and bake and once cooled simply peel off the holders and discard
Recipe Credit: Cape Malay Cooking with Fatima Sydow
Prepared, tried and tested Feriel Sonday
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