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Traditional cream puffs made of battered dough with an unusual filling – refreshing ice cream!

Light and fluffy – that’s exactly what today’s sweet traditional cream puffs made from batter and ice cream are. In order to get the right consistency of firm but light cream, you need to follow certain rules when preparing it. Here we go!

Tradiční větrníky z odpalovaného těsta se zmrzlinovou náplní
Source: posta.com.tr

Cream puffs made of batter with ice cream filling

What we will need:

for the batter:

  • 250 ml water
  • 50 g butter
  • 1/2 tsp salt
  • 150 g plain flour
  • 4 eggs
  • 1/4 tsp baking powder

for the cream:

  • 500 ml whipping cream
  • 1 can sweetened condensed milk

How we will proceed:

1. In a saucepan, bring 250 ml of water to the boil with the butter and salt. Add the flour all at once and stir until the dough starts to separate from the sides of the pot. When a white coating begins to form on the bottom of the pot and the dough is ball-shaped, transfer it to a bowl and let it cool so that it is lukewarm to the touch.

2. Preheat the oven to 200 °C.

3. Beat the eggs gradually with a whisk. Stir in the baking powder. Using a wide-mouth pastry bag, press the puffs onto a baking sheet lined with baking paper.

4. Bake for about 25 minutes until golden brown. Do not open the oven for the first 15 minutes. Remove them from the oven and cut them in half while still hot. Let them cool on a wire rack.

5. For the cream, whip the cream, add the condensed milk and whisk gently. Place in the freezer for 20 minutes to set.

6. Whip the stiffer cream, fill a pastry bag and use a wide-mouth cap to pipe onto the bottom halves of the pinwheels. Close the top halves and refrigerate the finished pinwheels for at least two hours. Can be decorated with, for example, bananas, strawberries or dried apricots and icing sugar.

Good taste!

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