Exquisite cream-filled pastries. They are a delight, a true treat for those with a sweet tooth. This recipe uses choux pastry, a dough widely used in baking for various pastries.
Making this dough is incredibly easy. Simply add the ingredients to a saucepan, incorporating the eggs gradually. Then, fill a piping bag and, with a little skill, pipe the dough into the pastries.
Finally, bake them, watching as they puff up and begin to take shape. Then simply fill them with whipped cream and you'll see they're delicious.
Cream filled cakes
Delicious choux pastry cakes filled with whipped cream. Delicious!
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 430
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
choux pastry
- 160 g of wheat flour
- 100 butter g
- 130g milk
- 120 g of water
- 4 eggs size M
- 5 g of sugar
- 1 pinch of salt
Whipped cream
- 500 ml of cold whipping cream
- 110 g of sugar
Decoration
- 100 g of sliced ​​almonds
- Powdered sugar for dusting
Music
In a medium saucepan, heat 130 ml of milk and 120 ml of water. Add 100 g of butter and place over heat. Let it heat until it almost comes to a boil.
At this point, add the 160g of wheat flour all at once and mix. It will be difficult to mix, but that's how it should be, like a compact dough.
Add the 5g of sugar, a pinch of salt, and an egg. Mix well until the egg is fully incorporated into the dough.
Add another egg and mix until incorporated. Repeat this process with the remaining eggs, adding them one at a time and mixing after each addition.
Preheat the oven to 200°C (390°F), using the top and bottom heating elements. Place the dough into a piping bag fitted with a wide, star-shaped nozzle.
We prepare a baking tray lined with parchment paper and get ready to shape the pastries. They should be shaped like doughnuts with two turns of dough, so that the pastries are somewhat thick.
We place the sliced ​​almonds on top and put it in the oven for about 12 minutes or until we see that they are golden brown and formed.
We whip the cream . In a bowl, place the very cold cream and 120g of sugar. Using a hand mixer with the whisk attachment, whip it until stiff peaks form. Be patient while whipping; it will only take two or three minutes.
Put the cream in a pastry bag with a wide curly nozzle. When the cakes are ready, let them cool and split them in half. Fill them with whipped cream.
Finally, sprinkle with powdered sugar and keep in the refrigerator until serving. Enjoy!
