The best recipe for exquisite cream puffs with creamy filling and delicious fruity sauce with a hint of wine.
Ingredients
Cream Puff Pastry:
- Eggs – 4
- Butter – 50 g
- All-purpose flour – 150 g
- Potato starch – 25 g
- Whole milk – 125 ml
- Water – 125 ml
Whipped Cream:
- Powdered sugar – 30 g
- Vanilla-flavored cream cheese – 250 g
- Salt – a pinch
- Heavy cream (30%) – 300 ml
Raspberry or Strawberry Sauce:
- Sugar – 50 g
- Red wine – 50 ml
- Raspberries – 250 g
Preparation
Cream Puff Pastry: Bring water, milk, and butter to a boil. Sift and mix all-purpose flour and potato starch, add a pinch of salt, then add to the boiling mixture. Vigorously stir the dough (best with a wooden or silicone spatula) while keeping the pot on the heat for about 45 seconds. Transfer the dough to a stand mixer bowl and let it cool for about 25-30 minutes.
Next, use a mixer to beat the dough, gradually adding eggs. Mix the dough at medium speed. Add each egg one at a time only when the previous one has fully combined with the dough. Pay attention to the consistency of the dough, which should resemble cooked pudding. If the consistency is right after adding 4 eggs, do not add the fifth one.
Grease and dust a baking sheet with flour. Pipe rosettes onto the prepared baking sheet. If the cream puffs are to be served on a plate, the rosettes should have a diameter of about 5-6 cm. If they are to be individual pastries, the rosettes should have a diameter of about 3 cm.
Bake for 25-30 minutes in a convection oven preheated to 180°C or in a conventional oven at 200°C. Immediately remove from the oven after baking and let cool.
Whipped Cream: Whip the chilled heavy cream until stiff peaks form. Gradually combine with the vanilla-flavored cream cheese and powdered sugar.
Sauce: Combine fresh fruit, 50 g of granulated sugar, and 50 ml of red wine, then cook until you reach a sauce consistency.
Slice the baked cream puff shells horizontally into 2 parts. Pipe the cream around the edge of the bottom shell, leaving a hole in the middle. Fill the hole with sauce and fresh fruit, then cover with the top shell. Garnish with powdered sugar and lightly dust with cocoa. Serve with extra sauce on the side.
