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Cream Puffs

Cream Puffs

By: | October 6, 2018 | Tags: | 9 comments

Tantalise your taste buds with these moreish Cream Puffs

Ingredients
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

Cream Puffs

Method:

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 

More Cream Puffs to feast on

Tantalise your taste buds with these moreish Cream Puffs
  1. I love cream puffs, Esme. Yummy!

  2. Lovely!!

  3. Granadilla pulp? They look soft fluffy and dreamy but that pulp is bothering me 😯

    • Knowing you cannot have all the fruit, feel free to substitute with something that you can enjoy

  4. Yummy!!!

  5. What a treat! These cream puffs look absolutely amazing. I will be pinning and spreading the word. Thanks for sharing the recipe, Esme!

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