Strawberry Cream Puffs



  1. 1/3 self-raising flour

  2. 1/3 caster (superfine) sugar

  3. 3 eggs (separated)

  4. 200ml thickened/heavy/whipping cream (35% fat content)

  5. Jam of your choice


    1. Preheat your oven to 220C and line your baking tray with baking paper. Dust very generously with icing sugar.

    2. Separate your eggs, place egg whites in a clean stainless steel bowl and using a hand mixer, a stand mixer or even your hand if you’re brave whip for 30 seconds to break the egg whites, before slowly adding the castor sugar little by little. You’re looking for shiny white foamy goodness! Just like you would for a meringue.

    3. Add the egg yolks to your meringue, and mix until combined. Not a second more.

    4. Sift enough self-raising flour over the egg mixture for it to be covered and slowly fold in careful not to deflate the eggs too much. You want to retain as much of the air in those eggs as you can. Do this until all the flour is used.

    5. Scoop about a tablespoon of mixture onto your baking tray, keeping in mind the cakes will spread. A small I’ve cream scooper will help keep them nice and round.

    6. Bake for two minutes keeping an eye on them because you want them to rise but stay white.

    7. Assemble your cakes by spreading jam on one or both sides, then add a dollop of cream, sandwich it with another cake and dust with icing sugar. You’re done!

     Here’s the link to the original site


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