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Hungarian cream puffs recipe

Hungarian cream puffs recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

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.

London, England, UK

2 people made this

IngredientsMakes: 2 to 3 dozen cream puffs

  • 200ml water
  • 200ml milk
  • 140g butter
  • 200g plain flour
  • 6 eggs
  • Filling
  • 1 packet vanilla pudding, such as Dr. Oetker®
  • 250ml whipping cream, whipped to stiff peaks

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

  1. On the stove warm up the water and the milk, and 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.
  2. With a tablespoon, portion 1 spoonful of the mixture for each puff on a baking tray lined with baking parchment.
  3. Bake in a preheated 180 C / Gas 4 oven for 15 minutes. The optical illusion is that it puffs up real quick, but the inside is not done. So you can take it out and poke it with a needle, and let it bake for a bit longer. When nice and puffy, take out and leave to cool down.
  4. For the cream, prepare the vanilla pudding according to the method on the box, then let cool. To speed cooling, you can set the bowl of pudding in a larger bowl filled with ice cubes. Once cold mix the vanilla pudding with the whipped cream.
  5. When puffs are completely cool, cut through the center and add the cream.


Any vanilla cream is good to use, as long as you are happy with the taste. You could even use vanilla custard mixed with whipped cream. If you are lazy like me sometimes, you can just use vanilla mousse powder and prepare with cold milk in 3 to 4 minutes. It is quicker, as you don't need to wait for the vanilla pudding to cool down.

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Roxiller / iStock / Getty Images Plus

Scuttlebutt has it this Esterhazy torte recipe was named after 19th-century Prince Esterhazy of Hungary using Austrian techniques. It's a rich dessert, so small slices are perfect. If an all-morning project isn't your thing, try this no-bake.

Recipe Summary

  • ½ cup white sugar
  • 5 tablespoons all-purpose flour
  • 1 pinch salt
  • 2 cups milk
  • 2 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • ½ cup shortening
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 4 eggs

For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.

Preheat oven to 450 degrees F (230 degrees C).

For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.

Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

How to make cream puffs:

1. First, go ahead and preheat your oven.

2. Second, get a baking sheet out and line with either parchment paper or a silicone mat. This will help with cleanup.

3. Now that you have that ready, start making the batter for the cream puffs. You will need a large sauce pan for the butter, salt, sugar and water. Bring to a boil and remove from heat.

4. This next step is quick so be ready! Add the flour with a wooden spoon to the the mixture and stir until it’s all mixed well.

5. Once this is mixed together, put the pan back on the stove and continue cooking. You will need to stir this constantly until a film forms on the bottom of the pan. Remove the pan from heat and transfer the flour mixture to a bowl to cool.

6. Next, add the eggs once the mixture has cooled completely. It’s important to add the eggs one at a time and to stir between each one.

7. Use the remaining egg to make an egg wash with water and whisk together. You will need this later so just set aside.

8. Get out a large disposable decorator pastry bag and put the dough mixture inside. Use a large round tip and pipe circles on the baking sheet lined with parchment paper. Each circle should be 2 inches in diameter.

9. Take a look at each circle and see if there are any pointed peaks you need to smooth. If so, moisten your fingers and very gently smooth them out.

10. Now is when you need the egg wash you prepared earlier. Brush each cream puff with a little.

11. Bake until the puffs rise and turn golden brown. This takes less than 30 minutes and can vary based on oven. I like to keep an eye on them.

Let them cool on a wire rack.


1 cup water
sprinkle of salt
1/2 cup butter
1 cup flour
4 eggs

2. Cream Layer:
1 batch of Pastry Cream – the recipe is here. You can replace the pastry cream with an instant vanilla cream. Recipe for Instant Vanilla Cream is included at the end.

• Preheat the oven to 375F.
• Place water, salt, butter in a medium saucepan and bring to a boil.
• Reduce heat to medium and add the flour all at once.
• Start beating with a wooden spoon until it forms a ball and pulls away from the sides of the pot.
• Remove from heat.
• With the wooden spoon start adding the eggs, one at a time and keep beating until the egg is fully incorporated.
• Repeat the same process with the remaining eggs.
• Spoon the dough into 9 piles [aim for height] onto a parchment lined cookie sheet.
• Leave lots of room between the dough piles for expansion.
• Bake the pastries in preheated oven until puffed up, light, dry, and golden.
• Do not open the door, because the pastry can fall.
• Meanwhile make the pastry cream or in its place whisk together the instant vanilla cream.
• Cover and set aside in the fridge.
• Whip up 1 cup of whipping cream to soft peaks.
• Add 1 Tbsp sugar and whip until stiff peaks form.
• Add 1 Tbsp pure vanilla extract and beat to incorporate.
• Cover the whipped cream and place in the fridge.
• When the pastries have a deep golden color and are crispy in appearance, turn off the heat and open the oven door a little.
• Let the pastries cool down in the oven a bit. This way you won’t have to scrape out the insides before the fillings are added.
• Transfer the cooled pastries to a tray and slice the tops off.
• Spoon or pipe the vanilla cream around the perimeter of the bottom pastries. Divide the remaining cream in the middle of the pastries.
• Spoon the whipped cream on top of the vanilla cream.
• Place on the tops.
• Sprinkle the tops with icing sugar just before serving.

1 pkg. instant vanilla pudding
2 cups whipping cream

• Whisk together instant pudding with the whipped cream.
• Cover and refrigerate.

[Next time I will try it with half and half instead. I may not be able to use 2 cups though.
You don’t want pudding consistency, because the vanilla cream is best piped.]

Homemade Cream Puffs

Oh my gosh. Say hello to the best homemade cream puffs ever!

It’s my dream to go to Paris someday and taste a real French cream puff. That is not the only reason I want to go to Paris, but it is definitely one of them.

I’m all about the food when I travel to new places. Is that even normal? In Italy, I was all about the almond macaroons and the Italian Ricotta Peach Cookies that I quickly recreated at home.

I will make it to Paris someday, but for now, I’m excited just to be able to make delicious and beautiful homemade cream puffs right at home in my own kitchen. They are surprisingly really easy to make – see for yourself!

I’m actually embarrassed a tiny bit at just how easy these homemade cream puffs are to make that I should probably go ahead and eat two more before telling you the deal. You can do this! Follow the directions closely and carefully and they will come out puffy and perfect and “wow” your guests.

I would love if these became a family tradition for you as they are for me. I really really love sharing desserts with you that aren’t specific to just one holiday. My Italian Ricotta Cookies and my Cinnamon Roll Cake are a good examples of that.

Cream Puffs always remind me of Christmas and Easter, but they really can be made for dessert any day of the year and be perfectly acceptable. “Timeless desserts” are the best and what I like to call them.

The lightness and fluffiness of this batter makes these turn out amazingly good. They taste the best fresh soon after you make them. If you love light and fluffy desserts, also try my Lofthouse Sugar Cookies.

Don’t be intimidated to make homemade cream puffs at home anymore! If I can do it, you can do it.

Cream Puffs and Éclairs

The same easy choux pastry batter makes the light and airy confections we know as cream puffs, éclairs, and profiteroles. Cream puffs, round and fat, are filled with whipped cream and dusted with a blizzard of confectioners' sugar. Pipe the choux pastry into longer ropes, you end up with log-shaped éclairs, ready to be filled with pastry cream and drizzled with chocolate icing. Or make profiteroles: fill cream puff shells with ice cream and drizzle with chocolate sauce for an elegant dessert.


  • 1 cup (227g) water
  • 8 tablespoons (113g) unsalted butter
  • 3/8 teaspoon salt
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 4 large eggs
  • 2 cups (454g) heavy or whipping cream
  • 1/4 cup (50g) granulated sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1 cup (170g) chocolate chips or chopped semisweet chocolate
  • 1/2 cup (113g) heavy or whipping cream


Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Take it a step further

How to make pastry cream

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take less than a minute.

Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Transfer the mixture to a mixer, and beat in the eggs one at a time it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

For cream puffs: Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion.

For éclairs: Using a pastry bag, pipe the batter into 5" logs about 1/2" to 3/4" in diameter. If you don't have a pastry bag, place a sandwich bag into a glass, rolling its edge over the rim to hold it in place. Spoon the batter into the bag. Cut off 1 corner of the bag, making a 1/2" cut. Squeeze the batter onto the baking sheet through the hole in the corner.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces splitting and exposing the centers to air will help keep them from becoming soggy.

To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip cream should still look smooth.

Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners' sugar, and serve.

To make the éclair filling: Prepare your favorite pastry cream filling see tips below for our favorite. You'll need about 3 cups of filling.

Spoon the filling into the éclair shells.

To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Tips from our Bakers

Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate two of the techniques from this recipe: How to Make Pâte à Choux and How to Make Cream Puffs and Éclairs

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Cream Puffs and Éclairs.

Want to prepare pastries ahead? Make the shells and store them at room temperature, lightly covered. Your best bet is to whip the cream no more than several hours ahead of time. Pastry cream filling/pudding can be made several days ahead. Icing can be made several days ahead and reheated. Fill (and ice) pastries just before serving.

Our pastry cream filling mix is a real time-saver you'll need about 3 cups. Or, pour 3 cups (681g) milk into a bowl (the higher-fat the milk, the richer the filling) add the contents of 2, 3.4oz boxes of vanilla instant pudding mix, plus 2 teaspoons vanilla extract. Beat until thick, and refrigerate until ready to use.

For a special taste treat, infuse your pastry's cream filling with tea flavor. See how it's done: Baking with tea: little leaves, big flavor.

French Kremesh (Francúzsky Krémeš)

Something I really I miss from my childhood are the Slovak pastry shops (cukráreň). Walk in, and the first thing you’ll notice is a glass display case full of assorted pastries of all kinds of shapes and flavors. They are a bit of a relic from the old era (it seems to me that under the old centrally planned system, every town had to have at least one cukráreň), and are now slowly being replaced by coffee shops that specialize more in coffee than in pastries, but a cukráreň is not to be missed on your travels to Slovakia!

Such fancy pastries are called zákusky. This is opposed to koláče, which generally refers to simpler, home-made baked cakes and sweet breads. There are so many types of zákusky that you could probably create a website dedicated just to them. One of my favorites are fruit and jelly slices. The other one is kremesh (krémeš or as we called it in my family, krémeška). Here is a recipe for this napoleon-like pastry.

In theory, making kremesh extremely simple. Baked store-bought puff pastry sheet, make vanilla pudding, add whipped cream, top with chocolate, done! However, the first time I tried to make it, the result was anything but spectacular. The cream burned in parts and at the same time was too thin, and just oozed out from between the pastry sheets. This second time I used a different recipe and a double boiler with much more success. This recipe is adopted from

Custard: 3 cups milk, 2 yolks, 3/4 cups (80g) corn starch, 1 packet of vanilla sugar, 2 tablespoons flour, 1 packet of vanilla pudding, 1.5 cups (150g) powdered sugar, 2 sticks margarine or butter, shot of rum
Cream: 2 whites, 3 cups heavy cream, pinch baking soda, 1 tablespoon powdered sugar
Chocolate: 3 squares unsweetened baker’s chocolate, equal volume butter, tablespoon sugar
Dough: One sheet puff pastry dough (found in the freezer section of your grocery store), defrosted

Before we get going, take out one sheet of frozen puff pastry out of the freezer and let defrost.

Combine the milk, yolks, corn starch, flour, vanilla sugar, and powdered sugar. Whisk well together and then cook using a double boiler until the cream thickens. This basically means you place the small pot in another larger pot containing boiling water. This will keep the pot to the 212F. Otherwise, cook on very low heat and keep stirring continuously so the cream doesn’t burn.

However, when I made the cream using the ingredients above, the cream was way too thin. The original recipe on called for two packets of “Zlatý Klas”. I have never seen this in the US, but to the best of my knowledge, it is corn starch, perhaps modified with some coloring and vanilla flavor. The recipe also didn’t specify how big the packets should be, but from the image they appear to be 40g each. Yet, with that amount, the resulting cream was too milky and too pale in color compared to the photograph. So to make my life easier, I just put in one packet of vanilla pudding. The cream is basically is nothing else than vanilla pudding: milk, corn starch, sugar, and vanilla flavor. Bring to boil, stirring, and let stiffen. Let the cream cool in a cold place or the fridge.

I used store bought puff pastry to make the top and bottom dough layer. Of course, feel free to make your own puff pastry dough if you want. But otherwise, just take one sheet and roll it to 11࡭ inches, which is the size of the baking pan I used. Take the baking pan, turn it upside down, and place wax paper on top of . Cut away any paper that sticks over the edges (this will keep it from burning). Place the dough on top, and poke generously with a fork. This is to keep the dough from puffing up. Bake in an oven preheated to 400F for 10-15 minutes, until light light brown. Decrease temperature and let sit in the oven for few more minutes to crisp the dough up.

While the custard is cooling down, and the baking is done, prepare the whipped cream. I combined the egg whites with heavy cream, sugar and baking soda. Whip until stiff.

Next whip two sticks of butter or margarine. Work the cream into the butter, but only once the cream is cold. Otherwise the butter will melt. Also add a shot of rum if you like (I didn’t because I didn’t have any).

Cut the puff pastry in half. Top one half with the cream. Try to make it as even as possible. Then top the cream with the whipped cream. Don’t forget to eat anything that falls off the sides… Top with the other pastry sheet.

Next melt chocolate. This is simple, just melt 3 squares of dark, unsweetened chocolate, with about the same volume of butter, and a spoonful of powdered sugar. Heat on low heat, stirring. Take off the heat when bits of solid chocolate still remain. These will melt from the liquid and doing this will result in harder (more tempered) chocolate layer. Cover the top pastry layer with the chocolate.

Place in the fridge for several hours, best overnight. Well I couldn’t wait that long, I ended up cutting the krémeš after only about 3 hours. Cutting is bit tricky, especially if you want to make the pieces look pastry-shop like. Make sure to clean your knife between each slice. It also helps to do this in a cold place, otherwise if you do it in a 90F heat we had here in D.C., the chocolate will start melting and will smudge up the yellow cream. Make sure to cut the bottom pastry layer too.

And that’s it. Enjoy! If you want to see how these look when done professionally, click here or here.

Sometimes the top is simply sprinkled with powdered sugar instead of chocolate. And check out honey slices if you like sweets.

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12 Scrumptious French Pastry Recipes

There are a number of things that France is known for: Its stunning architecture, fascinating history, unique culture, and – of course – its cuisine. In fact, French culture is rooted in being social and enjoying a variety of flavors wherever possible!

That’s why it’s no surprise that French cuisine is a big part of French identity, and vice versa. Sweet French desserts – specifically pastries – play a big part in shaping how the French indulge. The cool thing about a large country like France is that you can find different French pastries that hail from all different regions.

As you travel across France, you will find that food plays a huge role in shaping a community. Many “pâtisseries” specialize in pastries while the local “boulangerie” is geared towards bread as more of a bakery. That said, some places are definitely both – while others specialize in on or the other. Whatever the case, you are sure to find amazing places to grab a delicious French pastry all over France!

Eric has been to lots of different cities across France – from Lille in the north to Marseilles in the south – and has enjoyed pastries all over. One time in Lyon, he stepped into a cafe/pâtisseries and ordered a mini raspberry fruit tart which he swears (to this day) was the best he has ever had.

If you are unable to get to France (or an authentic French bakery) any time soon, then the next best thing is to create French pastries at home. From classic profiterole (cream puffs) using pâte à choux to dipper éclairs and many pastries that use layered, buttery dough (for croissants), there is no shortage of sweet treats to create!

Luckily for you, there are many great French pastry recipes that aren’t overly difficult to create even though they look super fancy. Don’t let the sugary glazes, extra flaky layers, creamy fillings, or colorful decor scare you!

With so many different types of French pastries to choose from, it can be hard too figure out which French pastry recipes are something for you! Below you'll find a variety of recipes for delicious French sweets that are just like what youɽ find if you traveled to France!

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