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Scrape the bowl down after adding each egg. The dough batter should be glossy and creamy and fall in a stream from your paddle. Using a spoon or a pastry bag with the large round tip, form mounds of pastry. Wet your finger with a little water to flatten down (any pointy parts)on the tops of the cream puff. Bake for 30-35 minutes. Turn off the oven.
This Italian cream puffs recipe is filled with Italian pastry cream and are light but creamy. They perfect with a cup of coffee or the ideal ending to an Italian meal. Italian cream puffs are traditional in Italy for St Joseph’s Day on March 19 which is also the day Italian’s celebrate Father’s Day.
Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown.
In Italy they are usually filled with an Italian cream or a simple whipped cream (Chantilly Filling). Either way these Creamy Puffs are delicious. Let me know if you try them. Enjoy! Cream Puffs, made with a choux pastry, which is baked then filled with a sweetened whipped cream or even a simple Italian Pastry Cream.
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