Servings<\/span>12<\/p>Mini Cream Puffs<\/span><\/div><\/span>Prep time<\/span>25<\/p>minutos<\/span><\/div><\/span>Cooking time<\/span>25<\/p>minutos<\/span><\/div><\/span>Calories<\/span>150<\/p>kcal<\/span><\/div><\/span>Total time<\/span>50<\/p>minutos<\/span><\/div><\/div><\/div>Mini Cream Puffs are light, airy pastry rounds filled with fluffy peanut butter whipped cream, perfect for a sweet and creamy dessert.<\/p>
<\/span>Ingredients<\/span><\/h3>- <\/span>
1\/2 cup (120ml) water<\/span><\/p><\/li>- <\/span>
1\/4 cup (60g) unsalted butter<\/span><\/p><\/li>- <\/span>
1\/4 tsp salt<\/span><\/p><\/li>- <\/span>
1\/2 cup (65g) all-purpose flour<\/span><\/p><\/li>- <\/span>
2 large eggs<\/span><\/p><\/li>- <\/span>
Peanut Butter Whipping Cream<\/span><\/p><\/li>- <\/span>
Sugar Powder (Optional)<\/span><\/p><\/li><\/ul><\/div><\/span>Directions<\/span><\/h3>- Start by Turning on the oven to 400\u00b0F (200\u00b0C) and put parchment paper on a baking tray.<\/li>
- In a pot, mix water, butter, and salt. Heat it on the stove and stir until the butter melts.<\/li>
- Lower the heat and stir in the flour when it starts bubbling. Keep mixing until it looks like a big dough ball.<\/li>
- Take the pot off the stove and let it cool for a few minutes.<\/li>
- Now, Add one egg at a time, stirring well each time, until the dough turns so smooth.<\/li>
- Make small dough circles on the tray, you can use a spoon like I did.<\/li>
- Bake for 20-25 minutes until they are golden and puffy. Let them cool down before filling.<\/li>
- Cut a small hole in the side or cut them in half (It's up to you).<\/li>
- Fill each puff with the peanut butter whipped cream using your spoon or a bag. Enjoy.<\/li><\/ul><\/div>
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