Please note that this post contains affiliate links and any sales made through such links will reward me a small commission – at no extra cost for you. This helps me to create more posts like this. Thank you for your support!
This is one of my guests and my family favorite quick, easy and always impressive desserts. It makes people to dance, I swear haha! Light, airy and lots of flavors are dancing in the mouth. Need dessert in under 30 min of total active time? I got you! Let’s get started!
“Sweet Zivile” Signature Cream Puffs I Easy Peasy DessertCourse: DessertCuisine: ItalianDifficulty: Easy
1 stick or 114 g. unsalted butter
1 cup or 236 ml water
1 tsp. or 5 g. of salt
1 tbsp. sugar
1 cup or 150 g all-purpose flour
4 large eggs
- Whipped cream stuffing
2 cups heavy whipping cream
3-4 tbsp. of sugar or to your taste
1 tbsp. of vanilla extract
1 tbsp. of orange blossom water
1 tbsp. of culinary rose water
- For dusting
1 tsp. of powdered sugar
Let’s make it
- Preheat the oven to 400 F.
- In a small pot heat water, butter, salt and sugar until starts to simmer.
- Turn off the heat and add flour all at once and mix with the spatula until it’s smooth and no more clumps (sounds intimidating, but it’s not, it mixes very easily).
- Turn back the heat on low and constantly mixing heat for a couple of minutes until starts to dry out.
- Transfer to a mixing bowl, use electric hand mixer and add eggs one by one. Beat just until eggs are incorporated.
- Transfer to a pastry pipping bag with a star or round tip and squeeze 1.5″ size round balls on a baking sheet lined with a parchment paper, leaving enough space to expand.
- Bake in the preheated to 400 F oven for 20-25 min or until they are golden brown.
- Turn off the oven, open the oven door slightly and let them cool down. It prevents them from collapsing.
- In a mean time beat cream with sugar, vanilla, orange blossom and rose water until stiff peaks.
- Transfer whipped cream into a pipping bag with a small round tip.
- Take each cream puff and make a small whole on the bottom with a small paring knife.
- Fill up each puff with cream as much as it fits.
- Dust with the powdered sugar.