Cream Puffs (Yumbrik) Recipe
Ingredients:
For the Choux Pastry (21 pcs):
- Water – 200 ml (200 g)
- Butter – 100 g
- Salt – 1/3 tsp
- Sugar – 1.5 tsp
- Flour – 150 g
- Eggs – 2 medium, beaten
For the Cream Filling:
- Cottage Cheese (Tvorog) – 300 g, strained if too wet
- Powdered Sugar – 80 g
- Vanilla Sugar – 2 tsp
- Heavy Cream (30% or higher) – 300 g, whipped to stiff peaks (or thick sour cream)
Instructions:
- Make the Choux Pastry:
- In a medium saucepan, heat water, butter, salt, and sugar until the butter melts and it just begins to boil. Be careful not to let it evaporate.
- Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from the heat and let it cool slightly before adding the eggs. Gradually add the beaten eggs, mixing until you have a smooth, shiny dough.
- Bake the Puffs:
- Preheat your oven to 200°C (392°F).
- Spoon or pipe the dough onto a baking sheet lined with parchment paper, forming small balls.
- Bake for about 25 minutes or until golden and puffed. Don’t open the oven door while they’re baking as the drafts can cause them to collapse.
- Prepare the Cream Filling:
- In a bowl, mix the cottage cheese with powdered sugar and vanilla sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cottage cheese mixture to keep it light and airy.
- Assemble the Puffs:
- Once the puffs have cooled, slice them open halfway or just remove a small cap from the top.
- Pipe or spoon the cream filling into the center of each puff.
- Finish and Serve:
- Dust the cream puffs with additional powdered sugar for a snowy effect.
- Refrigerate until you’re ready to serve.
Enjoy these delightful cream puffs as a sweet treat for any special occasion or as a delightful dessert with your afternoon tea or coffee. They are as enjoyable to eat as they are beautiful to behold.
