A classic Hungarian favorite — light, airy choux pastry filled with silky vanilla cream and whipped cream. Perfect for Sunday dessert or special occasions!
📝 Ingredients
For the Choux Pastry:
150 g flour
150 g butter
150 ml water
A pinch of salt
About 1 tablespoon sugar
4–5 eggs (5 medium eggs worked perfectly)
For the Cream Filling:
1 package Dr. Oetker Házi Krémes cream mix
200 ml heavy whipping cream
👩🍳 Instructions
1️⃣ Prepare the Dough
In a saucepan, bring the water, butter, salt, and sugar to a boil. Add the flour all at once and stir continuously until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and let it cool slightly.
2️⃣ Add the Eggs
Beat the eggs separately. Add them gradually to the dough, mixing well after each addition until smooth and glossy.
3️⃣ Pipe & Bake
Transfer the dough to a piping bag and pipe small mounds onto a baking tray lined with parchment paper.
Place a small oven-safe dish with water in the oven (to create steam).
Bake at 200°C (390°F) for about 25 minutes, then reduce temperature to 160°C (320°F) and bake for another 15 minutes until golden and crisp.
Do not open the oven door during baking!
4️⃣ Prepare the Cream
Prepare the Dr. Oetker cream according to package instructions. Whip the heavy cream separately until stiff peaks form. Fold together if desired for extra fluffiness.
5️⃣ Fill the Puffs
Let the pastries cool completely. Slice in half and fill generously with cream. Dust with powdered sugar before serving.
