Cream puffs

  • Bignè con crema


1 pack of mix for cream puffs Molino Rossetto
200 ml of water
60 ml of seeds oil
for the cream:
400 ml of milk
powdered sugar


Mix lukewarm water, seeds oil in a bowl and add gradually mix for cream puffs; mix the ingredients for 2 minutes, until you obtain a smooth and homogenous compound. Cover the oven pan with some oven paper and form some small balls using two spoons. Go on until the end of the dough (you should obtain about 20 cream puffs depending on the size that you want). Preheat the ventilated oven at 220°C and, once you reached the temperature, cook in the oven for 5 minutes, then lower the temperture at 200°C and go on cooking for 15-20 minutes. Remove the pan from the oven and let it cool. For the cream process cold milk with electric egg beater and add gradually the mixture for cream and a spoon of powdered sugar. Process until you obtain a homogenous compound. Stuff puffs with cream using a cake syringe and pour some powdered sugar or with some caramel.

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