Weekend is here! Ohh finally! This is the time that I have been waiting for. This week end, I really need to start finding some Christmas gifts. So far, I only got one gift for my partner and nothing yet for the rest of the family. Oh my! Christmas is approaching. I have to work on it asap.

It's funny that even though I have a lot of things to do, I always find time to BAKE!!! I think it happens to those who loves baking, right? :-D I always find an excuse to bake something. Like today, my schedule was quite full but my partner said that his friend will come over to have dinner with us. I said I wasn't in the mood to cook but I'd try to make a dessert. For the main dish, I decided to buy some ready-to-eat sauerkraut and Strasbourg and Frankfurt sausages from the butcher not far from my house. They have super good ready-to-eat sauerkraut, way much tastier than when I make it by myself :-D I also made mashed potato-celeriac for side-dish.

As for dessert, I opted for something easy, fast, light yet tasty. I chose to make choux puffs filled with whipped cream. It's a safe bet! I know my partner loves it so much, so I'm sure his friend will too. I ate 3 choux puffs right after I took them out from the oven and I ate another 2 pieces after assembling :-D

Whipped Cream Filled Profiterols

Yield: 20-22 pieces

Ingredients

For Choux Puff

• 250 gr water
• 100 gr butter
• 1/4 tsp salt
• 140 gr all purpose flour
• 3-4 large eggs

For Whipped Cream

• 400 gr COLD heavy whipping cream
• 40 gr caster sugar
• 1 tsp vanilla extract

Tips: The ratio to make whipped cream is easy to remember, 10:1 ratio of heavy cream and sugar.

Directions

For Choux Puff

• Preheat oven to 180°C, line two baking sheets with parchment or silicone baking mat. Set aside.
• In a saucepan​, boil water, butter and a pinch salt over a medium heat. Once the butter is melted and the mixture comes to the boil, take the saucepan off the heat.
• Add in all purpose flour, mix well with a spatula and bring back to the heat, continue mixing for about one minute. The batter should be detached from the saucepan and looks dry.
• Add in one egg at a time, mix well until you reach good consistency. You may add the fourth egg (especially if you use small or medium eggs) if needed, but in my case, 3 large eggs are enough.
• Transfer the batter to a piping bag and pipe onto silicone baking mat or parchment paper. Wet your finger and smooth down the points on each puff.
• Bake the choux puffs for 28 minutes (don’t open the oven during that time or it will sink). I baked one batch at a time.
• Leave them in the oven for about 10 minutes with the door slightly open to prevent the choux puffs getting soggy as they cool down.
• Let your puffs finish cooling down on a baking rack. Once they’re completely cool, they’re ready to be filled.

For Whipped Cream

• In the clean bowl, beat the cold heavy cream, sugar and vanilla extract until stiff peak forms.
• Dont overbeat.

Assembling

• Transfer whipped into a piping bag, fitted with filling tip. I used Wilton #230 piping tip.
• Use a knife to make a hole at the bottom of choux puffs.
• Fill the choux puffs with whipped cream.

Once the choux puffs are filled with whipped cream, it's better to keep them in the fridge before serving. I love eating them when it's cold. Besides that, the whipped cream may melt at room temperature. So, I recommend you to do so.

Thank you for reading and have a nice week end :-)

Cheers,

All content and images are original and mine. Pictures were taken with Panasonic Lumix DMC-FZ1000.