Now Reading
Kiwi Cream Puffs

Kiwi Cream Puffs

Kiwi Cream Puffs

Sweet custard cream offsets the tanginess of the kiwi fruit in these unexpected pastries.
By Han Ker
Kiwi Cream Puffs

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kiwi Cream Puffs


  • Author: Han Ker
  • Total Time: 40 mins

Description

Sweet custard cream offsets the tanginess of the kiwi fruit in these unexpected pastries.


Ingredients

Scale

Choux Pastry

  • 1/2 cup flour
  • 2/3 cup water
  • 1 tsp vanilla extract
  • 1/4 cup butter
  • 1/8 tsp salt
  • 2 eggs, beaten

Cream Filling & Topping

  • 1 cup custard cream with vanilla seed
  • 1 Zespri green kiwi
  • Optional icing sugar

Instructions

  1. Preheat oven to 180C. Sift flour and salt into a bowl. Place water and butter in a saucepan and heat until melted. Next, raise heat until the mixture boils and them remove from heat. Add the flour and beat quickly until you have cohesive mixture (be sure not to overbeat or the mixture will become oily). Leave the mixture to cool slightly.
  2. Slowly add the beaten eggs a little bit at a time until the mixture is thick and shiny (you probably won’t need all of the egg). Place in a pastry bag.
  3. Dampen two parchment lined baking sheets with cold water. Pipe ping-pong ball sized onto the paper put some almond as toppings and bake immediately until choux is lightly browned (about 15-25 minutes). Set aside to cool.
  4. Spoon custard cream into a pastry bag.
  5. Punch a hole in the choux or cut into half and fill choux with cream using pastry bag. Garnish with green kiwi cut and dust with icing sugar; serve and enjoy!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dessert
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top