Hungarian Cream Puffs

Hungarian Cream Puffs


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This simple cream puff recipe is far superior to complicated éclairs and other puffs. It is truly delicious, takes less than 30 minutes to prepare and you can indulge your family and friends with a full plate of delicious creams puffs.


Makes: 2 to 3 dozen cream puffs

  • Puffs
  • 200ml water
  • 200ml milk
  • 140g butter
  • 200g plain flour
  • 6 eggs
  • Filling
  • 1 packet vanilla pudding
  • 250ml whipping cream, whipped to stiff peaks

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Puffs: Preheat the oven to 180 degrees C. Line a baking tray with baking paper.
  2. On the stove warm up the water and the milk, then add the butter. Mix well until it starts boiling, then take it off the heat. Very slowly sprinkle all the flour on top and mix well. Once the flour is mixed add the eggs, one by one, and mix well. You should get a nice smooth glossy cream at the end.
  3. With a tablespoon, portion 1 spoonful of the mixture for each puff on a baking tray lined with baking paper.
  4. Bake in the preheated oven for 15 minutes. It puffs up real quick, but the inside needs to cook. When nice and puffy, take out and leave to cool down.
  5. Filling: Prepare the vanilla pudding according to the method on the box. Chill. Once cold mix the vanilla pudding with the whipped cream.
  6. When puffs are completely cool, cut through the center and add the cream.

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