John Myers
Mini Cream Puffs
The perfect mini cream puffs recipe with a picture and simple step-by-step instructions.
- 250 ml Milk
- 60 g Butter
- 2 Pinches Salt
- 1 tsp Sugar
- 100 g Flour
- 3 Eggs
Cream pastry chef
- 250 ml Milk
- 30 g Strength
- 30 g Sugar
- 2 Egg yolk
- 1 packet Vanilla sugar
- Preheat the oven to 200 °.
- Burning dough: Bring the milk to the boil, let the butter melt in it, add sugar and salt, add the flour to the hot milk and stir with a wooden spoon until a lump forms and the dough lays a little on the bottom of the pot.
- Remove from the stove and immediately stir in an egg with the hand mixer. Stir in the other eggs one by one.
- Pour the dough into a piping bag and squirt about 30 small heaps onto a baking sheet lined with baking foil.
- Put in the oven and bake for about 15-18 minutes.
- Meanwhile prepare the cream: heat the milk, whisk the egg yolks with sugar, vanilla sugar and starch with the whisk until the mixture becomes light. Pour into the hot milk and stir vigorously until a pudding-like consistency is achieved (do not boil, this will curdle the mixture), remove from the heat and stir in some sour cream.
- Take the baked cream puffs out of the oven and cut them open immediately (!!), then they will stay nice and crispy. Let cool a little and fill with the cream. FINISHED!!
- If you want it to go even faster, fill the cream puffs with whipped cream or cream cheese.
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