- 250ml water.
- 125ml butter.
- 250ml flour.
- pinch of salt.
- 4 extra-large eggs.
- 5ml baking powder.
Preheat oven to 200°C.
Grease a baking tray.
In a saucepan on the stove boil the water and butter.
Remove from heat.
Add the flour and salt.
Return to the stove and stir rapidly with a wooden spoon until the mixture forms a ball in the centre of the saucepan and the pastry leaves the sides of the saucepan.
Place the pastry into a glass mixing bowl and leave to cool for 5 minutes.
Using a wooden spoon add the eggs one by one folding them into the pastry until absorbed and the pastry becomes stiff.
Add the baking powder and mix.
Drop teaspoonfuls of the pastry onto the greased baking tray.
Bake for 10 minutes.
Reduce heat to 180°C and bake for a further 20-25 minutes or until crisp and golden brown.
Switch off the oven and leave the puffs to cool in the oven.
Place the puffs on a wire rack and allow to cool completely.
Store in an airtight container until needed.
Before use, heat the puffs for a few minutes in a preheated oven until crisp.
FILLINGS FOR THE PUFFS.
Ingredients Strawberry Filling
- 100ml juice from canned strawberries.
- 10ml maizena.
- 15ml sherry.
- 125ml cream, stiffly whipped.
- 50ml canned strawberries, chopped.
METHODIn a saucepan on the stove blend the strawberry juice and maizena together and heat until the mixture comes to the boil and thickens.
Add the sherry and mix.
Remove from heat and leave to cool slightly.
Mix in the stiffly whipped cream and chopped strawberries.ORIngredients Lemon Filling
- 125ml stiffly whipped cream.
- 50ml lemon butter.
- 2,5ml grated lemon rind.
- 15ml castor sugar.
METHODIn a bowl mix all the ingredients together.ORIngredients Banana Filling
- 250ml cream, stiffly whipped.
- 3 bananas, mashed.
- 25ml castor sugar.
- 5ml vanilla essence.
METHODIn a bowl mix all the ingredients together.ORIngredients Biltong Filling
- 25ml butter.
- 25ml flour.
- 125ml milk.
- 80ml cheddar cheese, grated.
- 100ml powdered biltong.
- salt and black pepper to taste.
METHODIn a saucepan on the stove melt the butter.
Add the flour and milk.
Stir constantly until sauce thickens.
Stir in the cheese and biltong.
Season to taste with salt and pepper.ORIngredients Seafood Filling
- Half a tub chunky cottage cheese.
- 15ml smoked oysters, chopped.
- 15ml canned shrimps.
- 10ml chives, chopped.
- Salt and lemon juice to taste.
METHODIn a bowl mix all the ingredients together.