|Hungarian Cream Puffs
Hungarian Cream Puffs – Képviselő Fánk are made from what is
commonly referred to as choux pastry. Pâte à choux is a light pastry
dough used to make profiteroles and ééclairs. It is essentially a blending
of water, butter, flour and eggs and its versatility lends itself to creating a
variety of treats. The pastry is either piped or dropped by spoonfuls onto
baking sheets and baked until they puff up and turn golden brown. It may
sound complicated, but it really is not.
Sweet Choux Pastry: Place water, salt, butter, and sugar in a medium
saucepan and bring to a boil. Remove from heat and add flour all at once,
beating until it forms a ball and pulls away from the sides of the pan.
Return pan to heat for a 1-2 minutes to dry it out a little. (This allows the
paste to absorb more egg, ultimately resulting in lighter puff balls.)
Remove pan from heat. Then, beat in eggs, one at a time, until fully
incorporated. After the 3rd egg, add only enough eggs to make dough that
will fall, glossy and heavy, from the spoon. Beat in the vanilla. Spoon
dough into piping bag or get a large spoon to drop onto sheets.
Mix a bit of milk into any remaining egg. Have ready a pastry brush for
glazing. Pipe evenly-sized 1” dough balls onto a parchment lined baking
sheet, leaving 2” between them for expansion. Brush tops with glaze and
wet your finger and press pointed snouts down smooth.
Bake at 375°F for 25-30 minutes until puffed up, light, dry, and golden.
Remove and cool on a wire rack, so they can breathe all around and will
keep their shape and not go soggy, moist and chewy.
Pastry Cream: Pour milk into a saucepan. Scrape vanilla seeds into milk
and toss in the pod. Bring just to a boil, remove from heat, cover, and set
aside to infuse vanilla for 10-15 minutes.
Using a medium bowl, beat egg yolks and sugar to pale thick ribbons.
Gradually beat in flour. Whisk milk into egg mixture in a thin stream. Add
the flavouring (coffee or chocolate) and bring to a boil over medium heat,
stirring constantly until the mixture thickens. Strain and set aside to cool
with a buttered piece of waxed paper on top to prevent a skin from
forming. When completely cooled, fold in whipped cream and transfer to
a piping bag with a small tip. To fill the puffs, poke tip into bottom or side
of each puff ball and pipe in pastry cream.
Alternate Method: Cut tops of the pastry balls off with a cerated knife. If
the hole is not large enough, scrape some pastry out from the inside. You
can now fill the pastry bottom with custard cream. Then add a tablespoon
of whipped cream on the top of the custard. Gently place the pastry cap
on top of the cream. You can also glaze the tops with caramel or melted
Optional Fillings: Add other flavours to your custard cream: chocolate,
coffee, strawberry pudding powder and whipping cream and fill as
directed. Rigó Jancsi Chocolate Mousse and glaze is suitable here as well.
Yield: About 2 cups pastry cream, enough to fill one batch of puff pastry.
Note: Austrian Indiáners are similar to Képviselö Fánk, but the puffs are
not made with choux paste, but rather sponge cake batter and often
baked in Indiáner pans or muffin tins. Because this dessert is traditionally
Austrian, you will find the recipe in the International Section under
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Created December 2005
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Chef Clara Czegeny
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