Step 2: Add the Eggs
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and thick enough to hold its shape when piped.
Step 3: Pipe and Bake
Transfer the dough to a piping bag fitted with a round tip (or a zip-top bag with the corner snipped). Pipe small mounds (about 1–1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Use a damp fingertip to gently smooth any peaks on the tops of the puffs.
Bake for 20–25 minutes , or until the puffs are golden brown, puffed, and crisp. Avoid opening the oven door while baking to prevent them from collapsing.
Once baked, turn off the oven, crack the door slightly, and let the puffs dry in the warm oven for 5–10 minutes to ensure they stay crisp.
Step 4: Make the Filling
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Transfer to a piping bag fitted with a small round or star tip.
Step 5: Assemble the Puffs
Slice the cooled puffs in half horizontally. Pipe a generous dollop of whipped cream (or pastry cream) onto the bottom halves, then place the tops back on.
Step 6: Make the Honey Glaze
In a small saucepan, combine the honey and water. Heat over low heat until warm and slightly thinned, about 2–3 minutes. Stir in cinnamon or vanilla if desired.
Drizzle the warm honey glaze generously over the assembled puffs.
Why This Recipe Works
Choux Pastry Magic : The high moisture content in the dough creates steam during baking, which causes the puffs to rise and become hollow inside.
Honey Glaze Perfection : The sticky-sweet glaze adds a beautiful shine and complements the creamy filling.
Simple Ingredients : Everyday pantry staples come together to create something extraordinary.
Variations to Try
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Nun’s Puffs
