Cream Puffs is a traditional British recipe for a classic dessert of choux pastry buns coked to a puff that are filled with a whipped mix of double and single cream. The full recipe is presented here and I hope you enjoy this classic British version of: Cream Puffs.
Cream puffs need to cook in their own steam. They are best made in large, shallow, tins with tight-fitting lids. You could use casserole dishes or, at a pinch, baking trays with roasting tins inverted over them (seal the joins with a flour and water paste).
Spoon the Choux pastry into a piping bag fitted with a 12mm plain nozzle then pipe in small rounds onto the baking tins (you should have enough for about 16), ensuring that you leave plenty of space between them. Cover with a lid then place in an oven pre-heated to 200°C and bake for 40 minutes. Do not disturb during cooking, or you will allow the steam to escape and they will burn.
Remove from the oven and set aside to cool on wire racks. Just before it's time to serve, make a small hole in the base of each puff using a skewer or sharp knife. Whip the two creams together until quite stiff then pipe this mixture to fill the puffs. Dust with icing sugar and serve.
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