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Cream puffs (Verine princes krofne)

Cream puffs
My grandmother Vera (and her sister- Simka) used to make this desert. My wife started making these and they are delicious!
  • 0.5L cold water
  • 200g vegetable oil
  • 300g all purpose flour
  • 8 eggs
Filling (version 1, traditional)
  • 4 egg yolks
  • 10 spoons of sugar
  • 100g flour
  • 1 teaspoon of vanilla extract
  • 0.75L 2% milk
Filling (version 2, modern)
  • vanilla pudding
  • 0.75L 2% milk
  • In cold water add vegetable oil and put on medium heat until it starts boiling
  • Take off the heat and slowly add flour (being careful not to introduce clumps)
  • After adding all flour, put back on medium heat until it starts boiling again (it will thicken)
  • Take off the heat and stir (or mix) until it cools down
  • Add eggs (one by one, could be from the fridge) to the cold dough
  • Mix until small bubbles start showing up on the dough (2-3 minutes when using electrical mixer)
  • Slightly oil the baking sheet and sprinkle with flour. Shake off excess flour and put one soup spoon of dough
  • Arrange approximately 20 cream puffs per sheet ( 4 x 5 arrangement) leaving room for them to puff
  • Bake at 180 - 200°C (without opening the oven) for 18-20 minutes until golden color
  • Take out and let cool to room temperature

Filling (version 1)
  • Beat egg yolks with sugar until creamy (4-5 minutes)
  • Add flour and slowly blend
  • Add teaspoon of vanilla extract
  • When mixture is smooth, slowly add boiling milk
  • Cook over low-medium heat until cream thickens (10 min)
  • Let it cool
Filling (version 2)
  • Prepare vanilla pudding and let it cool
  • Cut cooled puffs in half and fill with cream
  • Let it sit in the fridge overnight for best results
  • Sprinkle with powdered sugar (optional) & serve