It’s so hot outside.
I mean I know its summer and all, but I really didn’t think it would get this hot so quickly. I’ve already had my second shower today and its only 3pm. I can’t even begin to imagine what January will be like.
This is a post about something I made few weeks ago. I got sick of making my usual cakes and cupcakes so I decided to try something new and different. I saw a video for a quick cream puffs recipe on facebook and followed the link to the recipe. My first time making cream puffs and I would say this was a pretty easy dessert to make. Also my first time making choux pastry which is actually quite fun.
The cream puffs had risen really well so I could fill them completely with custard. I have to admit that I didn’t really like the overall taste, I don’t think its my kind of dessert. A bit too eggy for me. But everyone else seemed to like it.
1/2 cup butter
1 cup water
1 cup flour
2 small boxes instant vanilla pudding (3.4 oz each)
1 1/3 cup cold milk
8 oz sour cream
1. Preheat oven to 180 C. Melt the butter and water in a saucepan.
2. Stir in flour and stir vigorously over low heat until mixture leaves the pan and is in a ball (about 1 minute).
3. Remove from the heat and cool for a couple of minutes.
4. Beat in the eggs one at a time with a mixer. Beat mixture until smooth and velvety.
5. Drop by spoonfuls onto a baking sheet lined with baking paper.
6. Bake until dry about 20-25 minutes. Allow to cool completely before filling with custard.
1. Mix instant vanilla pudding with whole milk until the pudding is dissolved.
2. Add sour cream and mix until thick. Put the mixture in the fridge for at least an hour before using a piping bag and nozzle to fill the cream puffs.
3. Sprinkle with powdered sugar before serving.