Cream Puffs (Puff Pastry)
These cream puffs feature a crisp pastry base filled with jam and whipped fresh cream, and can be decorated with royal icing or a dusting of sugar.
Ingredients
puff pastry dough (détrempe)
10 oz (300 g)
heavy cream (whipped)
1/3 pint (2 dl)
jam
2 oz (60 g)
Instructions
1
Roll out
Roll the puff pastry dough to 1/8 inch (3 mm) thick, about 12x9 inches in size.
2
Cut
Prick the surface with holes (dock), then cut into 12 pieces of about 3-inch squares or rounds.
3
Surface decoration
Pre-bake surface treatments: spread royal icing and pipe a jam cross; brush with water or egg white and dip in fine sugar; brush with egg wash; or leave as is (sprinkle with powdered sugar after baking).
4
Rest
Rest for at least 30 minutes.
5
Baking
Bake at 420°F (215°C); or at 440°F (226°C). Bake until fully cooked through.
6
Filling
After cooling, slice horizontally, pipe jam and whipped sweet cream onto the bottom half, and cover with the top. Sprinkle with powdered sugar after baking.
