Kiwi Cream Puffs
- Total Time: 40 mins
- Yield: 12 cream puffs
Description
Sweet custard cream offsets the tanginess of the kiwi fruit in these unexpected pastries.
Ingredients
Units
Choux Pastry
- 1/2 cup (120 ml) flour
- 2/3 cup (160 ml) water
- 1 tsp vanilla extract
- 1/4 cup (60 ml) butter
- 1/8 tsp salt
- 2 eggs, beaten
Cream Filling & Topping
- 1 cup (240 ml) custard cream with vanilla seed
- 1 Zespri green kiwi
- Optional almonds, for topping
- Optional icing sugar
Instructions
- 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 vanilla extract 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.
- 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.
- 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.
- Spoon custard cream into a pastry bag.
- 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
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 120
If You Liked This Recipe, You’ll Love These
- How to Make Perfect Pastry Cream
- Vanilla and Kiwi Semifreddo
- Nutella-Filled Cream Puffs
- Cardamom and Pomegranate Winter Pavlova
Frequently Asked Questions
Why does the choux recipe say not to use all of the beaten egg?
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. Adding too much egg makes the choux too slack to hold its shape when piped, resulting in flat puffs rather than round ones.
Why does the recipe warn not to overbeat the flour into the hot water-and-butter mixture?
Don’t overbeat after adding the flour to the boiling liquid — overworking the mixture will make it oily. Bring the dough together quickly into a cohesive mass, then leave it to cool slightly before incorporating the egg.
