Cream-Filled Cakes
For the choux pastry:
For the custard cream:
For decoration:
Light, airy choux pastry puffs filled with a rich, velvety vanilla custard cream. Made with Gellwe Karpatka Cake and Cream Mix, these delicious homemade cream puffs combine a delicate golden pastry shell with a smooth, creamy filling. Finished with a dusting of icing sugar, they're perfect for family celebrations, afternoon tea or a special sweet treat.
Prepare the choux pastry. Line a flat baking tray with baking parchment. Bring the water and butter or margarine to the boil, then add the pastry mix and stir vigorously until the dough forms a ball and becomes slightly glossy. Remove from the heat and leave to cool slightly. Add the eggs one at a time, beating continuously with an electric mixer on its highest speed.
Transfer the dough to a piping bag or a plastic bag with a corner cut off and pipe portions onto the prepared baking tray. Leave plenty of space between them, as the cream puffs will expand considerably during baking. Place in an oven preheated to 210°C (conventional top and bottom heat) and bake for approximately 25 minutes. Then reduce the temperature to 150°C and bake for a further 15 minutes. Do not open the oven during baking, as the pastry may collapse.
Prepare the custard cream. Bring one glass of milk to the boil. In a separate container, mix the contents of the cream sachet with the remaining glass of milk. Pour the mixture into the boiling milk and cook, stirring vigorously, until the custard is smooth and thick. Cover with cling film and leave to cool completely. Add the cooled custard to the softened butter and beat until smooth and creamy.
Cut the cooled cream puffs horizontally in half and fill with the prepared custard cream. Dust with icing sugar before serving.
Enjoy!
