Hungarian Cream Puffs (Képviselőfánk)

 Ingredients

For the pastry:

125 ml (½ cup) water

60 g (4 tbsp) unsalted butter

1 tbsp sugar

A pinch of salt

75 g (½ cup) all-purpose flour

3 large eggs

For the vanilla cream:

500 ml (2 cups) milk

4 egg yolks

100 g (½ cup) sugar

40 g (⅓ cup) cornstarch

1 tsp vanilla extract

200 ml (¾ cup) heavy cream

2 tbsp powdered sugar

For topping:

Powdered sugar

Instructions

Preheat the oven to 200°C (400°F).

Place the water, butter, sugar, and salt in a saucepan. Bring to a boil.

Remove from the heat and quickly stir in the flour until a smooth dough forms.

Return the saucepan to low heat and stir for 1–2 minutes until the dough pulls away from the sides.

Let the dough cool slightly. Add the eggs one at a time, mixing well after each addition.

Pipe small rounds of dough onto a baking tray lined with parchment paper.

Bake for about 25–30 minutes, until golden and puffed. Do not open the oven during baking.

For the cream, whisk the egg yolks, sugar, cornstarch, and a little milk together.

Heat the remaining milk, then gradually whisk it into the egg mixture. Return everything to the saucepan and cook over medium heat until thick.

Stir in the vanilla and allow the cream to cool completely.

Whip the heavy cream with powdered sugar until fluffy, then gently fold it into the cooled vanilla custard.

Cut the cream puffs in half and fill them generously with the vanilla cream.

Dust with powdered sugar and serve.

Enjoy these classic Hungarian cream pu

ffs with a cup of coffee or tea!