CRISPY PUFF PASTRY CREAM PUFFS WITH WHIPPED CREAM

 

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CRISPY PUFF PASTRY CREAM PUFFS WITH WHIPPED CREAM

Ingredients:

• 1 sheet puff pastry (or homemade laminated dough)
• 1 egg (for egg wash)
• 2 tbsp powdered sugar (for dusting)

For the whipped cream topping:

• 1 cup (240 ml) heavy whipping cream (cold)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

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Instructions:

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Shape the pastry:

   • Roll out the puff pastry slightly and cut into strips about 2 cm wide.
   • Coil each strip into a round nest shape or use a piping bag with a star nozzle for a swirled look.
   • Place on the baking tray, leaving space between each one.
   • Brush the tops with beaten egg for a golden finish.

3. Bake for 20–25 minutes or until puffed and golden brown. Let them cool completely.

4. Make the whipped cream:

   • In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Transfer the cream to a piping bag fitted with a star tip.

5. Assemble the pastries:

   • Once cooled, pipe a generous swirl of whipped cream on top of each pastry.
   • Dust with powdered sugar for a finishing touch.

6. Serve immediately for the best texture and taste.

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✅ Do you want me to give you a version with custard cream filling inside (like Zeppole di San Giuseppe) or keep it only with whipped cream on top?