- 2 cups (500 ml) milk
- 2 tablespoons (30 ml) sugar
- 1 teaspoon (5 ml) salt
- 1 cup (250 ml) butter
- 1 1/4 cups (310 ml) all-purpose flour
- 6 eggs
Filling - whipped cream
- 2 cups (500 ml) cream 35%
- 1/2 teaspoon (2.5 ml) vanilla essence
- 3 tablespoons (45 ml) icing sugar
Garniture - Cranberry jelly
- 1 cup (250 ml) water
- 4 cups (1 liter) sugar
- 4 cups (1 liter) frozen cranberries
- Preheat the oven to 425 °F (220 °C).
- In a medium saucepan, boil milk, sugar, salt and butter over high heat.
- Using a wooden spoon, add the flour to the boiling mixture, shake well for 2 minutes, until a smooth paste is removed from the bottom of the pan.
- Place the dough in a bowl and add the eggs one by one using a wooden spoon or electric mixer.
- Using a pastry bag and a fluted socket, make 2-inch balls on a baking sheet with parchment paper, bake for 10 to 15 minutes at 425 ° F (220 ° C) and then reduce the oven temperature to 325 ° F (160 ° C) for about 30 minutes.
- Using a whisk, whip the cream, vanilla essence and icing sugar until you get a firm spike.
- In a saucepan, simmer the water, sugar and frozen cranberries on low heat.
- Reduce for about 45 minutes until purée.
- Reserve in the refrigerator with plastic wrap stuck on the surface so that the jelly does not dry out.
- Cut the puffs in half, top the inside with whipped cream, place a dab of cranberry jelly in the center and close.
- Difficulty level: Intermediate
- Preservation: 1 to 3 months (well packaged in the freezer)
- * Waiting: Time needed to let the dough rise (inflate) to the desired level.