Food & Drinks

Delicious: cream puffs with Flügel

Flügel cream puffs

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: cream puffs with Flügel.

Flügel, we just can't get enough of it. The love for this red sweet drink goes down smoothly with the Flügel recipe book, featuring no less than 40 original Flügel recipes; from delicious Flügel cookies to muffins and from a Flügel meringue cake to these delightful Flügel cream puffs.

Ingredients

The ingredients for the dough
– 100 grams unsalted butter
– 100 milliliters water
– 100 milliliters milk
– Pinch of salt
– 100 grams flour
– 3 eggs (L)

The ingredients for the filling
– 100 grams Brand New Cake Pastry Cream Mix
– 190 milliliters milk
– 3 Flügel
– 250 milliliters whipped cream

The ingredients for the glaze
– 150 grams Brand New Cake Fondant Glaze Pink

Other necessities
– Baking tray
– Baking paper
– Smooth piping nozzle 10 mm
– Star piping nozzle 4 mm
– 2 piping bags
– Optional: Leentjes Powder Fun Pink

It's clear that we are fans of Flügel, as we have previously shared the most delicious recipes featuring Flügel in the lead role, such as this mousse cake, cupcakes, and Viennetta. But scroppino and hot chocolate are also popular. You can hardly think of anything that this sweet red drink doesn't make a little tastier and more fun. This certainly applies to these adorable cream puffs as well.

Here's how to make the Flügel cream puffs
Preparation of the dough

  • Preheat the oven to 210 degrees (convection).
  • Line a baking tray with baking paper.
  • Put butter, water, milk, and salt in a pan.
  • Slowly bring it to a boil.
  • Remove the pan from the heat and add the flour.
  • Stir this well until all the flour is absorbed.
  • Place the pan over medium heat.
  • Continue stirring the mixture for 2 to 3 minutes.

Note: The mixture will sizzle and stick a bit to the bottom. It will also form a ball, which is good.

  • Put the batter in a bowl and stir it loose again.
  • Let the batter cool down afterwards.
  • Add the eggs one by one and stir them completely into the batter each time.
  • Once the batter is smooth and shiny, you can start working with the dough.
  • Cut off the end of the first piping bag.
  • Insert the smooth piping nozzle into the piping bag.
  • Then put the batter into the piping bag.
  • Pipe the batter into mounds on the baking tray.
  • Bake the cream puffs for 20 to 25 minutes.

Tip: Do not open the oven while baking.

Preparation of the filling

  • Put the pastry cream mix in a bowl.
  • Add the milk and the Flügel to this.
  • Mix this together on the highest setting for 3 minutes.
  • Whip the cream until soft peaks form.
  • Fold the whipped cream gently into the pastry cream.
  • Let this set in the refrigerator for at least half an hour.

Preparation of the cream puffs

  • Let the cream puffs cool completely.
  • Get the second piping bag.
  • Cut off the end of the bag.
  • Put the serrated piping tip into the piping bag.
  • Fill the piping bag with the Flügel pastry cream.
  • Make a hole in the bottom of the cream puff.
  • Insert the piping tip into the hole.
  • Pipe each cream puff full of the Flügel pastry cream.

Preparation of the glaze

  • Heat the fondant glaze in a bain-marie.
  • Dip the cream puffs with the top into the glaze.
  • Let the glaze harden well.
  • Sprinkle some powdered sugar over the cream puffs if desired.

book Flügel

Title: The Flügel recipe book
Author: Flügel x Baktotaal Bouwhuis
Price:€16,99
Publisher: Baktotaal Bouwhuis