Desserts

Hungarian cake puffs

Made by:
Mucsi Anita

Ingredients

1,5 dl
water 6 dkg
Mizo butter 1 pinch of
salt 7 dkg
flour 4
eggs

for the baking tray:


Mizo butter

for the cream:

4 dl
Mizo milk (2,8%) 2 packs of
vanilla pudding powder (2×4 dkg) 12 dkg
Mizo butter 15 dkg
sugar

for the foam:

2 dl
whipping cream

for serving:


powdered sugar

Instructions:

 

Bring the water to a boil with the butter and salt, stirring constantly. Boil in the flour and stir until the dough separates from the wall of the pan. Remove from the heat and stir further, adding the eggs one at a time. Place walnut-sized dumplings of the dough in a greased baking tray and after 1 hour of rest, bake until golden brown in a hot oven. Do not open the oven door for 15 minutes! Let the cream puffs dry with the oven door open for 10-15 minutes, then allow to cool completely.

Meanwhile, prepare the pudding from milk and pudding powder the usual way - make it thick. Whip the butter and sugar with a food processor, then add the cooled pudding. Beat the whipping cream into a hard foam. Cut the puffs in half and fill them first with pudding, then the whipped cream. Put their top back on and sprinkle them all with powdered sugar before serving.


 

Back to recipes