You have to try these Flügel cream puffs

Flügel—we simply can’t get enough of it. Our love for this sweet red drink also goes down incredibly smoothly with the Flügel recipe book. With no fewer than 40 original Flügel recipes, from delicious Flügel cookies and muffins to a Flügel meringue cake and these delectable Flügel cream puffs.

It’s clear that we’re Flügel fans; we’ve already shared the very best recipes featuring Flügel as the star ingredient. Such as this Monchou cake, cupcakes and Viennetta. But scroppino and hot chocolate are popular too. You really can’t think of anything that this sweet red drink can’t make just a little tastier and more fun. The same definitely goes for these adorable cream puffs.

How to make Flügel cream puffs

Preparing the dough

• Preheat the oven to 210°C (convection).
• Line a baking tray with parchment paper.
• Put the butter, water, milk and salt in a pan.
• Bring it slowly to the boil.
• Remove the pan from the heat and add the flour.
• Stir well until all the flour has been incorporated.
• Place the pan over medium heat.
• Keep stirring the mixture for 2 to 3 minutes.

NB: the mixture will sizzle and start to stick slightly to the bottom. It will also form a ball; this is exactly what you want.

• Put the batter in a bowl and loosen it up by stirring briefly.
• Then leave the batter to cool.
• Add the eggs one at a time, stirring each one completely into the batter.
• As soon as the batter is smooth and glossy, you can start working with the dough.
• Cut off the end of the first piping bag.
• Insert the plain nozzle into the piping bag.
• Then put the batter into the piping bag.
• Pipe little mounds of batter onto the baking tray.
• Bake the cream puffs for 20 to 25 minutes.

Tip: do not open the oven while they are baking.

Preparing the filling

• Put the pastry cream mix in a bowl.
• Add the milk and Flügel.
• Mix together on the highest setting for 3 minutes.
• Whip the cream until semi-stiff.
• Carefully fold the whipped cream into the pastry cream.
• Leave to set in the refrigerator for at least half an hour.

Assembling the cream puffs

• Leave the cream puffs to cool completely.
• Take the second piping bag.
• Cut off the end of the bag.
• Insert the star nozzle into the piping bag.
• Fill the piping bag with the Flügel pastry cream.
• Make a hole in the bottom of each cream puff.
• Insert the nozzle into the hole.
• Fill each cream puff with the Flügel pastry cream.

Preparing the icing

• Heat the fondant icing in a bain-marie.
• Dip the tops of the cream puffs into the icing.
• Leave the icing to set firmly.
• If desired, sprinkle some icing sugar over the cream puffs.

Title: The Flügel recipe book
Author: Flügel x Baktotaal Bouwhuis
Price:€16.99
Publisher: Baktotaal Bouwhuis

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