Choux Buns with Cream Cheese Filling
I made this dessert recipe for Valentine's day using cream cheese.
The sticky and elastic dough makes airy choux pastries. Beat the paste vigorously with your spatula.
Make slits in the choux pastries after they have cooled completely. For 16 pastries. Recipe by Nyanyadeko
Choux Buns with Cream Cheese Filling
I made this dessert recipe for Valentine's day using cream cheese.
The sticky and elastic dough makes airy choux pastries. Beat the paste vigorously with your spatula.
Make slits in the choux pastries after they have cooled completely. For 16 pastries. Recipe by Nyanyadeko
Cooking Instructions
- 1
Sift the flour. Beat the eggs without creating bubbles.
- 2
Put the water and butter in a large heat-proof dish and microwave for 4 minutes to boil.
- 3
Add the sifted flour and immediately beat with a spatula. Microwave for 1 minute. Pre-heat the oven to 200°C.
- 4
Beat until the dough becomes elastic.
- 5
Add the beaten eggs a little at a time and beat vigorously after each addition.
- 6
Beat the mixture until glossy. It's ready when it drips slowly from a spatula.
- 7
Line the baking sheet with parchment paper and pipe or spoon 4 cm portions of the choux paste onto the paper. Spray water on top and bake at 200°C for 20 minutes, then reduce the temperature to 180°C. Bake for another 15 minutes or so. After baking, turn the heat off and leave the pastry in the oven for about 15 minutes.
- 8
Make the cream cheese filling. Soften the cream cheese to room temperature or heat in a microwave for 20 seconds. Put the cream cheese and sugar in a bowl together and beat well.
- 9
Whip the cream until stiff.
- 10
Mix the cream cheese and whipped cream mixture with lemon juice. Beat the mixture well.
- 11
Make slits in the choux pastries in half horizontally. Put plenty of the cream cheese filling into each choux pastry and sprinkle with icing sugar.
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